Details.
Direct and manage staff to ensure the smooth running of daily restaurant operations in line with company business objectives. Plan, coordinate, and supervise front-of-house and back-of-house activities to maintain product quality, service, health, and safety standards. Manage inventory and restaurant resources, contribute to in-store marketing activities, and ensure equipment and facilities comply with sanitary regulations, MOH legislation, and company policies and procedures. Hold supervisory responsibilities involving recruitment, discipline, termination, and staff performance assessment.