Supervise daily restaurant operations to ensure smooth and efficient service. Manage staff scheduling, training, and performance evaluation. Monitor food quality, presentation, and service standards. Handle customer feedback, complaints, and resolve issues promptly. Ensure compliance with hygiene, safety, and licensing regulations. Manage inventory, control costs, and minimize wastage. Oversee cash handling, daily sales reports, and financial performance. Coordinate with chefs, suppliers, and vendors for timely food and stock supply. Plan and execute marketing or promotional activities to increase sales. * Maintain restaurant ambiance and cleanliness to enhance customer experience.
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