MANAGER

Key Responsibilities: • Oversee the day-to-day operations of the restaurant, ensuring smooth and efficient service. • Manage and lead the restaurant team, including hiring, training, scheduling, and performance evaluations. • Maintain high standards of food quality, presentation, and hygiene in compliance with company policies and regulations. • Handle customer feedback and resolve any service issues promptly and professionally. • Monitor inventory levels and ensure cost control in purchasing and stock management. • Develop and implement sales strategies, promotions, and marketing initiatives to increase revenue. • Analyze financial reports (sales, costs, profits) and implement corrective actions where necessary. • Ensure compliance with all health and safety regulations. • Build a positive team environment and motivate staff to deliver excellent customer service. • Liaise with suppliers, contractors, and relevant authorities when required.