Key responsibilities

• Lead and manage daily restaurant operations to ensure excellence in customer experience.
• Coach and develop team members to achieve operational and service standards.
• Drive commercial success through effective staff management and cost controls.
• Oversee quality, cleanliness, and food safety compliance.
• Monitor and evaluate service delivery and implement improvements where needed.
• Manage staff scheduling, hiring, and performance evaluations.
• Ensure inventory is managed and stock levels are maintained effectively.
• Collaborate with senior leadership to align on goals and targets.
• Promote a culture focused on guest satisfaction and operational excellence.
• Support the growth of the brand through consistent implementation of brand standards.