MANAGER

Ensure the restaurant operates profitably while maintaining its reputation by hiring, training, and evaluating staff based on roles and responsibilities. Delegate tasks, hold staff accountable, and provide constant constructive feedback to improve performance and ensure high standards. Monitor labor costs through effective scheduling, control cash handling, and address shrinkage and waste to increase profit margins. Respond to guest comments and complaints immediately to build loyalty, while paying close attention to ambiance, service quality, food presentation, and safety procedures. Maintain company standards and hold staff responsible for all operational updates.