GENERAL MANAGER

1. Operations

• Set standards for food quality and service speed.
• Ensure the restaurant obeys all local health and safety laws. [1, 2]

2. Team Management

• Recruit, train, and schedule employees.
• Motivate the team to deliver excellent customer service. [1, 2]

3. Financial Management

• Track and manage daily sales and expenses.
• Balance the budget and control food waste. [1, 2]

4. Guest Experience

• Monitor dining areas and engage with patrons.
• Listen to feedback and quickly solve customer complaints