Responsibilities Staff Management Hiring, training, and supervising restaurant staff. Scheduling shifts and ensuring proper staff coverage. Conducting performance evaluations and providing feedback. Resolving any conflicts or issues among employees. Customer Service Ensuring high levels of customer satisfaction through excellent service. Addressing customer complaints or concerns in a timely manner. Maintaining a friendly and welcoming atmosphere. Operations Management Overseeing daily restaurant operations to ensure efficiency. Monitoring food and beverage preparation to ensure quality and consistency. Ensuring health and safety regulations are followed. Managing opening and closing procedures. Inventory and Supply Management Ordering food, beverages, and supplies as needed. Managing inventory to reduce waste and prevent shortages. Coordinating with vendors and suppliers to negotiate pricing. Financial Management Monitoring and managing the restaurant's budget and financial performanc...