Assisting in the supervision of daily restaurant operations, including staff management, inventory control, and customer service. Staff Management: Recruiting, training, and supervising restaurant staff, ensuring they adhere to company policies and maintain high service standards. Customer Service: Ensuring a high level of customer satisfaction by addressing customer inquiries, concerns, and complaints effectively. Financial Management: Assisting in managing the restaurant's financial aspects, such as budgeting, cost control, and revenue generation. Inventory Control: Monitoring and managing inventory, including ordering supplies, controlling waste, and minimizing theft. Scheduling: Creating and managing employee work schedules to ensure efficient staffing during peak and off-peak hours. Compliance: Ensuring the restaurant complies with health and safety regulations, as well as company policies and procedures. Quality Control: Maintaining food quality and presentation, and ensuring consistency in service standards. Problem Solving: Addressing any operational issues that arise during shifts and finding effective solutions. Reporting: Providing regular reports to higher management on restaurant performance, financial metrics, and staff evaluations. Promotion: Assisting with marketing and promotional activities to increase the restaurant's visibility and profitability. Team Leadership: Leading by example, motivating staff, and fostering a positive work environment.