Daily Operations Management:

• Oversee the daily operations to ensure smooth and efficient functioning.
• Ensure excellent customer service is provided at all times.

Team Management:

• Recruit, train, and onboard new staff (chefs, waitstaff, cleaners).
• Develop staff schedules and monitor performance.
• Motivate employees to achieve sales and service goals.

Kitchen and Menu Management:

• Ensure high-quality food preparation following health and safety standards.
• Work with chefs to develop and improve the grill menu.
• Manage inventory and ensure timely ordering of necessary ingredients.

Sales and Marketing Management:

• Create strategies to attract customers and boost sales.
• Implement promotional offers and track their effectiveness.
• Analyze sales data and prepare performance reports.

Compliance and Standards:

• Ensure compliance with health, safety, and food safety regulations.
• Keep up with restaurant licenses and permits.

Customer Relations:

• Resolve customer complaints promptly and professionally.
• Build and maintain strong customer relationships to encourage repeat visits.

Financial Management:

• Monitor restaurant expenses and optimize operational costs.
• Prepare budgets and manage financial performance.