Overseeing Daily Operations : Ensure the smooth running of the restaurant, including staff management, food preparation, and customer service. Staff Supervision and Training : Hire, train, and supervise staff, ensuring they follow proper procedures and maintain high standards of service. Customer Service : Address customer concerns and complaints, ensuring a high level of satisfaction. Inventory and Ordering : Manage inventory, order supplies, and ensure stock levels are maintained. Financial Management : Monitor and manage the restaurants budget, including costs, profits, and payroll. Prepare financial reports as needed. Health and Safety Compliance : Ensure compliance with health regulations and safety standards, including cleanliness and food safety. Scheduling : Create employee schedules and manage labor costs to ensure adequate staffing during peak hours. Marketing and Promotion : Help with promotional activities and marketing efforts to increase business. Quality Control : Ensure food and service quality meet the restaurants standards. Reporting : Report to owners or higher-level management regarding performance, financials, and any operational issues.

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