Restaurant Manager

• Oversee end-to-end restaurant operations and shift management

• Supervise and coordinate staff activities across service and kitchen teams

• Maintain food quality, hygiene, and safety standards at all times

• Handle customer complaints and ensure timely resolution

• Monitor inventory, food costing, and operational expenses

• Implement sales improvement strategies and promotional activities

• Conduct staff training and performance evaluations

• Maintain customer satisfaction and service excellence

• Ensure smooth banquet and catering operations when required

• Foster a positive work environment and resolve conflicts effectively