Oversee daily restaurant operations to ensure smooth and efficient service. Supervise, train, and manage restaurant staff, including scheduling and performance evaluations. Ensure excellent customer service and resolve any guest complaints promptly and professionally. Monitor food quality, presentation, and hygiene standards. Maintain inventory levels and ensure efficient stock control. Work closely with the kitchen and service teams to ensure timely service and coordination. Develop and implement strategies to increase sales and profitability. Enforce compliance with all health, safety, and sanitation regulations. Analyze financial reports and implement cost control measures. Participate in marketing and promotional activities to attract and retain customers. Ensure the restaurant’s ambiance, cleanliness, and décor meet brand standards.