Operational Management: Oversee day-to-day restaurant operations, including opening and closing procedures. Monitor and maintain food quality, presentation, and consistency to meet or exceed guest expectations. Manage inventory, ordering, and stock control to ensure adequate supplies and minimize wastage. Ensure cleanliness, organization, and safety standards are upheld throughout the restaurant. Staff Leadership and Development: Recruit, train, schedule, and supervise front-of-house and back-of-house staff. Foster a positive work environment, promote teamwork, and provide coaching and feedback to enhance employee performance. Address staff conflicts and performance issues, taking appropriate disciplinary actions when necessary. Develop and implement training programs to improve staff skills and knowledge. Customer Service: Interact with guests, handle complaints, and ensure a high level of customer satisfaction. Monitor guest feedback and reviews, making necessary adjustments to enhan...