• Taking responsibility for the business performance of the restaurant.
• Organizing marketing activities, such as promotional events and discount schemes.
• Creating and executing plans for department sales, profit and staff development
• Setting budgets with management. And monthly forecast
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback.
• Responding to customer complaints.
• Menu engineering
• Maintaining high standards of quality control, hygiene, and health and safety recruiting, training and