RESTAURANT MANAGER

1. Restaurant Operations Management

. Oversee daily restaurant operations, ensuring smooth coordination between front-of-house and kitchen teams.

. Manage scheduling, supply chain, and workflow to maintain service quality.

2. Staff Management & Training

. Recruit, train, and supervise staff to improve efficiency and service standards.

. Develop employee performance plans and foster a positive work environment.

3. Customer Relationship Management

. Handle customer complaints and feedback to enhance satisfaction and loyalty.

. Implement initiatives to improve guest experience and encourage repeat business.

4. Financial & Cost Control

. Manage restaurant budgets, monitor revenue and expenses, and control costs.

. Prepare financial reports and recommend strategies for profitability.

5. Marketing & Promotion

. Develop and execute marketing strategies to increase restaurant visibility and customer traffic.

. Collaborate with partners and platforms to promote seasonal offers and events.