Supervise and coordinate all aspects of the restaurant's operations, including opening and closing procedures, staff scheduling, and inventory management.
Ensure high levels of customer satisfaction by providing excellent service and resolving any customer complaints or issues in a timely manner.
Manage and optimize food and beverage inventory to minimize waste and maximize profitability.
Assist in developing and implementing marketing strategies to attract and retain customers.
Maintain a clean and organized restaurant environment, including dining areas, restrooms, and storage areas.
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