- Manage and oversee all aspects of the restaurant's operations.
- Hire, train, and supervise staff members.
- Plan menus and coordinate food and beverage offerings.
- Monitor food quality, cleanliness, and service standards.
- Maintain inventory and order supplies as needed.
- Ensure compliance with health and safety regulations.
- Handle customer complaints and resolve issues promptly.
- Develop and implement marketing strategies to attract and retain customers.
- Analyze financial data and prepare budgets and reports.
- Collaborate with other managers to improve overall restaurant performance.
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