Overall Restaurant Operations : Oversee all aspects of restaurant operations, including staff management, customer service, food quality, and financial performance.

Team Leadership : Recruit, train, and supervise a team of employees, including servers, bartenders, cooks, and dishwashers. Motivate and inspire staff to deliver outstanding service.

Guest Experience : Ensure a warm and welcoming atmosphere for all guests. Address customer concerns promptly and professionally, fostering positive relationships.

Menu Management : Collaborate with the chef to develop and maintain a delicious and diverse menu, ensuring high-quality ingredients and consistent preparation.

Financial Management : Manage restaurant finances, including inventory control, cost management, and budgeting. Monitor sales and profitability, identifying opportunities for improvement.

Marketing and Promotion : Participate in marketing efforts to attract new customers and promote special events.

Compliance and Safety : Ensure compliance with all food safety regulations and maintain a clean and safe working environment.