Oversee all operations within the restaurant.
Manage the restaurant's budget, including expenses, raw materials, labor costs, and overall financial transactions.
Ensure the quality and standards of hospitality, food, and beverage service, maintaining hygiene and safety.
Supervise the daily opening and closing procedures of the restaurant.
Address customer satisfaction, respond to complaints, and resolve issues efficiently.
Monitor staff work schedules to ensure adequate personnel for smooth operations.
Observe and document employee performance in the assigned area of responsibility.
Oversee the effective and efficient use of restaurant equipment and tools.
Prepare and report operational summaries to supervisors, including performance reports, problem-solving measures, sales and stock reports for the Beverage department, and records of utensils and equipment usage or damages.