MANAGER

Key Responsibilities:

1. Oversee the day-to-day operations of the restaurant, ensuringsmooth and efficient service.
2. Manage and lead the restaurant team, including hiring,training, scheduling, and performance evaluations.
3. Maintain high standards of food quality, presentation, andhygiene in compliance with company policies and regulations.
4. Handle customer feedback and resolve any service issuespromptly and professionally.
5. Monitor inventory levels and ensure cost control in purchasingand stock management.
6. Develop and implement sales strategies, promotions, andmarketing initiatives to increase revenue.
7. Analyze financial reports (sales, costs, profits) and implementcorrective actions where necessary.
8. Ensure compliance with all health and safety regulations.
9. Build a positive team environment and motivate staff to deliverexcellent customer service.
10. Liaise with suppliers, contracto...