•    Manage and oversee the entire restaurant operation

•    Deliver superior guest services

•    Ensuring guest satisfaction

•    Respond efficiently to customer questions and complaints

•    Organize and supervise shifts

•    Manage and lead staff

•    Training and evaluate staff performance

•    Estimate consumption, forecast requirements and maintain inventory

•    Manage restaurant supplies

•    Control costs and minimize waste

•    Nurture a positive working environment

•    Monitor operations and initiate corrective actions