Store Manager

Operational Management: Oversee daily restaurant operations, ensuring efficient service and high-quality food production. This includes managing both front-of-house and back-of-house activities.

Staff Management: Recruit, train, and supervise restaurant staff, including servers, cooks, and other personnel. Schedule shifts and manage employee performance to maintain a productive work environment.

Customer Service: Ensure a pleasant dining experience for customers by addressing complaints, monitoring service quality, and maintaining a welcoming atmosphere.

Financial Oversight: Manage budgets, forecast financial needs, and analyze financial reports to ensure profitability. This includes controlling costs, managing inventory, and optimizing resource allocation.

Health and Safety Compliance: Ensure that the restaurant complies with health and safety regulations, including food safety standards and sanitation practices.

Menu Planning: Collaborate with chefs to develop menus, estimate food costs, and adjust offerings based on customer preferences and seasonal availability.