Roles & Responsibilities Key Responsibilities 1. Operations Management Supervise daily restaurant operations to ensure smooth functioning. Monitor food preparation, hygiene, cleanliness, and safety standards. Manage reservations, table arrangements, and guest flow. Ensure compliance with local health, safety, and licensing regulations. 2. Customer Service Ensure high-quality customer service and guest satisfaction. Handle customer complaints, feedback, and special requests professionally. Maintain a welcoming and pleasant dining environment. 3. Staff Management Recruit, train, supervise, and schedule restaurant staff. Conduct staff briefings, performance reviews, and provide coaching. Ensure all staff follow service standards and SOPs. 4. Financial & Inventory Management Monitor daily sales, cash handling, and POS operations. Manage budgets, cost control, food wastage, and profitability. Oversee purchasing, inventory checks, and stock control. 5. Menu & Quality Control Work with chefs ...