• Coordinate daily front of the house and back of the house restaurant operations;

• Deliver superior service and maximise customer satisfaction;

• Respond efficiently and accurately to customer complaints;

• Regularly review product quality and research new vendors;

• Organise and supervise shifts;

• Appraise staff performance and provide feedback to improve productivity;

• Estimate future needs for goods, kitchen utensils and cleaning products;

• Ensure compliance with sanitation and safety regulations;

• Manage restaurant's brand image and continuously progress to improve it;

• Control operational costs and identify measures to cut waste;

• Create detailed reports on weekly, monthly and annual revenues and expenses;

• Promote the brand in the local community through word-of-mouth and restaurant events;

• Recommend ways to reach a broader audience (e.g. discounts and social media ads);

• Train new and current employees on proper customer service practices;

• Implement policies and protocols that will maintain future restaurant operations; and

• Any other duties as required by the Company or management.