Supervise and coordinate front-of-house and back-of-house staff.
Ensure excellent customer service and handle guest complaints professionally.
Train, guide, and motivate team members to perform at their best.
Monitor inventory, place orders, and manage stock levels.
Oversee restaurant cleanliness and compliance with safety regulations.
Create and adjust staff schedules to ensure adequate coverage.
Collaborate with management to improve operations and meet revenue goals.
Handle cash, payments, and end-of-day reports as needed.
