oversees daily operations, including staff management, customer service, inventory, and financial oversight
. Key responsibilities involve creating work schedules, hiring and training staff, managing budgets, ensuring food safety and quality, and handling customer complaints to ensure a smooth and positive dining experience.
Staff and operations management
Supervise and lead both kitchen and front-of-house staff.
Create and manage staff schedules.
Recruit, hire, and train new employees.
* Conduct performance evaluations and handle staff conflicts.
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