Oversee daily restaurant operations (service, kitchen coordination, cleanliness)Ensure smooth workflow between front of house and back of houseAchieve sales targets and increase branch profitabilityMonitor food quality, presentation, and hygiene standardsHandle customer complaints professionally and ensure satisfactionControl food cost, waste, and operational expensesManage inventory, stock levels, and supplier coordinationEnsure compliance with food safety and health regulationsPrepare daily/weekly reports (sales, expenses, performance)Implement company policies and operational standards