GENERAL MANAGER (RESTAURANT)

oversees daily operations, including staff management, customer service, inventory, and financial oversight. Key responsibilities involve creating work schedules, hiring and training staff, managing budgets, ensuring food safety and quality, and handling customer complaints to ensure a smooth and positive dining experience.

Staff and operations management

• Supervise and lead both kitchen and front-of-house staff.
• Create and manage staff schedules.
• Recruit, hire, and train new employees.
• Conduct performance evaluations and handle staff conflicts.