MANAGER

Oversee daily operations, ensuring smooth service delivery and adherence to restaurant standards.
Monitor food quality, hygiene, and customer service standards.
Ensure compliance with local regulations, including health, safety, and licensing requirements.
Develop and maintain operating policies and procedures.
Ensure outstanding customer service to enhance guest satisfaction.
Address customer complaints and resolve issues promptly and professionally.
Gather and act on customer feedback to improve service quality.
Recruit, train, and manage staff, including Front of House (FOH) and Back of House (BOH) teams.
Foster a positive work environment, promoting teamwork and staff engagement.
Conduct regular performance evaluations and provide constructive feedback.
Address staff concerns and resolve conflicts effectively.