Job Responsibilities: Oversee the overall operations of the restaurant to ensure efficient service delivery and smooth daily activities. Manage, supervise, and motivate restaurant staff to maintain high standards of customer service and operational performance. Develop staff schedules, assign duties, and monitor employee attendance and performance. Ensure excellent customer experiences by addressing feedback, resolving complaints, and maintaining strong customer relationships. Coordinate with kitchen and service teams to ensure food quality, timely order preparation, and consistent service standards. Monitor food presentation, menu quality, portion control, and compliance with established standards. Manage inventory, monitor stock levels, coordinate purchasing, and minimize food waste and unnecessary expenses. Monitor restaurant sales, revenue, operating costs, and profitability. Implement strategies to improve sales, customer satisfaction, service efficiency, and overall business performance. Ensure compliance with food safety regulations, hygiene standards, health and safety requirements, and company policies. Recruit, train, coach, and evaluate staff to improve team performance and service quality. Handle customer complaints, operational challenges, and unexpected situations professionally and efficiently. Prepare and review daily sales reports, inventory records, staff performance reports, and other operational documents. Maintain coordination with suppliers, kitchen personnel, service staff, and senior management. Ensure the restaurant premises, dining areas, kitchen, and service stations remain clean, organized, and well-maintained. Identify opportunities to improve operational processes, control costs, and enhance the restaurant's reputation. Ensure that all restaurant activities comply with management instructions and established operational procedures. Requirements: Previous experience in restaurant or hotel management is mandatory. Proven experience in managing restaurant operations