• Oversee daily restaurant operations, including dining, kitchen, and delivery services.

• Manage and supervise all restaurant staff (servers, kitchen staff, baristas, cleaners, etc.).

• Ensure food quality, service standards, and customer satisfaction are consistently met.

• Maintain compliance with health, hygiene, and safety regulations.

• Manage inventory, supplies, and cost control to maximize profitability.

• Create staff schedules, manage labor costs, and approve payroll.

• Train, motivate, and coach employees to deliver top performance.

• Handle customer complaints and feedback promptly and professionally.

• Assist in marketing and promotional activities to drive sales.

• Monitor restaurant financials including budgets, sales reports, and expenses.

• Implement and maintain standard operating procedures (SOPs).

• Ensure restaurant ambiance (cleanliness, music, lighting) is consistently appealing.

• Build relationships with vendors and ensure smooth supply chain operations.

• Stay up-to-date with industry trends and implement improvements as needed.

• Bachelor's Degree in Hospitality Management, Business Administration, or a related field preferred.

• 3–5 years of experience in restaurant operations management or similar role.

• Strong leadership, communication, and interpersonal skills.

• In-depth knowledge of restaurant management software (POS systems, scheduling tools, inventory management).

• Financial literacy and strong problem-solving abilities.

• Ability to work under pressure and manage multiple tasks.

• Flexibility to work evenings, weekends, and holidays as required.