Job Order Detail

Description

Oversee Daily Operations: Manage and coordinate daily activities of the restaurant.
Staff Management: Hire, train, and supervise restaurant staff.
Customer Service: Ensure exceptional customer service and address any issues or complaints.
Inventory Control: Monitor inventory levels, order supplies, and manage stock efficiently.
Financial Management: Track and manage budgets, control costs, and maximize profits.
Scheduling: Create and manage staff schedules to ensure adequate coverage.
Compliance: Ensure compliance with health, safety, and sanitation regulations.
Quality Assurance: Maintain food and service quality standards.
Marketing & Promotion: Develop and implement marketing strategies to increase sales.
Reporting: Prepare and review daily, weekly, and monthly reports on performance and finances.