SUPERVISORY RESPONSIBILITIES: · Hires and trains restaurant staff. · Organizes and oversees the staff schedules. · Conducts performance evaluations that are timely and constructive. · Handles discipline and termination of employees in accordance with restaurant policy. OTHER RESPONSIBILITIES: · Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards. · Coordinate daily Front of the House and Back of the House restaurant operations · Estimates food and beverage costs. · Ensures compliance with alcoholic beverage regulations. · Manages inventory and purchases food and beverage as per the requirement. · Ensures customer satisfaction with all aspects of the restaurant and dining experience. · Handles customer complaints, resolving issues in a diplomatic and courteous manner. · Collaborates with chefs to develop appetizing menus for the catering service and events. · Regularly review product quality and research new vendors · Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards. · Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service. · Control operational costs and identify measures to cut waste · Maintains sales records and tracks cash receipts. · Deliver superior service and maximize customer satisfaction · Respond efficiently and accurately to customer complaints · Appraise staff performance and provide feedback to improve productivity · Promote the brand in the local community through word-of-mouth and restaurant events · Train new and current employees on proper customer service practices · Create detailed reports on daily annual revenues and expenses · Implement policies and protocols that will maintain future restaurant operations . Interacting with guests to get feedback on product quality and service levels