Job Responsibilities Supervise daily operations to ensure smooth and efficient functioning of the restaurant. Ensure exceptional dining experiences by maintaining high standards of service and addressing guest feedback. Recruit, train, schedule, and manage FOH and BOH staff, fostering teamwork and professional growth. Collaborate with chefs and sommeliers to optimize the menu, pairings, and special offerings. Oversee inventory levels, monitor stock, and coordinate with suppliers for high-quality ingredients and supplies. Ensure adherence to health, safety, and food hygiene regulations, as well as licensing requirements. Monitor budgets, control costs, and drive profitability by analyzing financial reports and managing expenses. Organize and oversee private dining events, promotions, and seasonal menus to enhance customer engagement. Job Requirements Bachelor's degree in hospitality management, business administration, or a related field is preferred. Proven experience as a restaurant m...