Oversee daily restaurant operations, including staff management, inventory control, and customer service.Train, mentor, and supervise a team of employees, fostering a positive and productive work environment.Implement and maintain high standards of food quality, presentation, and hygiene.Handle customer inquiries and resolve complaints to ensure a positive dining experience.Collaborate with the management team to develop and execute marketing strategies to increase sales and customer engagement

Assisted in managing daily operations and ensuring smooth service during peak hours.Coordinated staff schedules and conducted performance evaluations.Maintained inventory levels and placed orders for operational supplies and equipment. Ensured compliance with health and safety regulations.Developed and implemented training programs for new hires.