RESTAURANT MANAGER

Staff Management: The manager hires, trains, and creates schedules for the servers, hosts, and kitchen teams.

Customer Service: They greet guests, listen to feedback, and solve any complaints to keep customers happy.

Financial Control: They manage the restaurant's budget, track inventory, order supplies, and look for ways to boost sales.

Quality & Safety: They ensure the restaurant meets strict health, hygiene, and safety laws. [1, 2, 3, 4]