Key Responsibilities

Operational Management: Open and close the restaurant, monitor inventory and supplies, order ingredients and equipment as needed, and ensure compliance with health and safety regulations

Staff Supervision: Hire, train, schedule, and motivate staff, conduct performance reviews, handle staff conflicts, and provide mentorship

Customer Service: Address customer inquiries and complaints promptly, maintain a welcoming atmosphere, and maximize guest satisfaction

Financial Oversight: Assist with budgeting and payroll, track daily sales and revenue, manage labor costs, and implement cost-saving measures

Inventory & Vendor Management: Monitor stock levels, negotiate with suppliers, and research new vendors to maintain quality and control operational costs

Marketing & Promotions: Support promotional strategies or events to attract and retain customers