MANAGER

Manage the overall daily operations of the restaurant.

Supervise and coordinate restaurant staff and allocate work duties.

Monitor food quality, service standards, hygiene and cleanliness.

Manage staff schedules, attendance and shift arrangements.

Handle customer enquiries, feedback and service issues.

Monitor food, beverage and packaging inventory and coordinate purchases.

Maintain proper stock records and minimize wastage.

Monitor daily sales, cash handling and operating expenses.

Coordinate with suppliers for timely delivery of food and other supplies.

Train and guide staff on customer service, food safety and restaurant procedures.

Ensure compliance with workplace safety, food hygiene and company policies.

Prepare daily operational and sales reports for management.

Assist in implementing promotions and strategies to improve restaurant operations and customer satisfaction.