Staff Management: Hiring, training, scheduling, and supervising staff members. Setting performance standards and conducting regular performance evaluations. Ensuring compliance with all relevant labor laws and regulations. Customer Service: Ensuring high-quality customer service standards are maintained at all times. Handling customer complaints and feedback effectively and in a timely manner. Monitoring customer satisfaction and implementing improvements as necessary. Operations Management: Overseeing day-to-day operations of the restaurant, including opening and closing procedures. Managing inventory levels and ordering supplies as needed. Implementing and maintaining operational policies and procedures to maximize efficiency. Monitoring and maintaining equipment to ensure proper functioning and safety. Financial Management: Setting and managing budgets for various aspects of the restaurant, including food, labor, and overhead costs. Monitoring financial performance and identifying areas for cost reduction or revenue improvement. Conducting regular financial audits to ensure accuracy and compliance. Menu Planning and Quality Control: Collaborating with chefs to develop and update menus based on customer preferences and seasonal availability. Ensuring consistency and quality of food and beverage offerings. Conducting regular taste tests and inspections to maintain high standards. Health and Safety Compliance: Ensuring compliance with all health and safety regulations, including food safety standards and cleanliness protocols. Conducting regular inspections and training staff on proper procedures. Handling any health or safety incidents promptly and effectively. Developing and implementing marketing strategies to attract and retain customers. Utilizing social media, advertising, and promotions to increase visibility and sales. Collaborating with marketing teams or agencies as needed. Community Engagement: Building relationships with the local community through participation in events or sponsorships. Soliciting feedback and input from customers to improve offerings and service. Representing the restaurant positively in the community. Performance Analysis and Reporting: Analyzing key performance indicators (KPIs) to evaluate the restaurant's performance. Generating regular reports for management on financial, operational, and customer service metrics. Identifying trends and opportunities for improvement. Leadership and Team Development: Providing leadership and direction to all staff members, fostering a positive and productive work environment. Encouraging teamwork and collaboration among staff members. Providing coaching and mentorship to help employees grow and develop their skills. These responsibilities may vary depending on the size and type of restaurant, but they generally cover the core aspects of managing restaurant operations effectively.

Manage operations for smooth functioning operation while maintaining a high standard of customer satisfaction. Responsible for overall food & Beverage operation by formulation of policies, business goals and exceeding revenue targets. Focused on continuous staff training & development to ensure policies and procedures are followed. Developed close relationships with clients & analyzed their needs to develop and build menu & personalized events to ensure top level customer services retention and referrals. Ensure company standards for quality and service are exceeded by each team member. Responsible for the strategic marketing and advertising efforts that increase brand awareness, exposure and overall revenues by 30%. Ensure quality and critical communication between the front and back of the house: this resulted in a record number of zero mistakes & increases revenues of over 130%. Created numerous in-store contests and promotion to increase the sale, productivity and facilitate team building: ideas were so successful they were adopted by the corporate office and used for training purposes. Worked directly with NEA food inspector to ensure that restaurants meet and exceed local laws and meet hygiene standards. Deal with customer complaints and concerns achieving record 100% customer satisfaction rating.