Manager

Coordinate daily Front of the House and Back of the House restaurant operations, supervise shifts, and appraise staff performance to improve productivity. Respond efficiently to customer complaints, review product quality, and research new vendors while ensuring compliance with sanitation and safety regulations. Estimate future needs for goods, utensils, and cleaning products, then control operational costs by identifying waste reduction measures. Create detailed revenue and expense reports, manage the restaurant's public image, and promote the brand through local events and social media strategies. Train employees on customer service practices and implement policies to maintain future operations.