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Key Responsibilities: Manage all aspects of the restaurant’s daily operations, including order management, food preparation coordination, and customer service. Supervise kitchen staff and front counter team, ensuring proper scheduling, training, and performance monitoring. Ensure compliance with all food hygiene, health and safety regulations. Handle customer feedback and resolve any issues promptly to maintain high customer satisfaction. Manage stock levels, place supplier orders, and monitor inventory to reduce waste and maintain efficiency. Work closely with chefs to ensure timely preparation of orders, quality control, and smooth kitchen operations. Update menus, manage online platforms, and assist in marketing and promotions to enhance visibility and grow the customer base. Oversee cash handling, daily sales reports, and basic financial records.