A Restaurant Manager oversees daily operations, financial performance, and guest services while leading and coordinating both front-of-house (FOH) and back-of-house (BOH) teams. Key duties include managing floor shifts, staff scheduling, hiring, and training, alongside controlling labor costs, managing food inventory, and analyzing P&L statements to maximize profitability. Furthermore, the role ensures an exceptional dining experience by resolving customer complaints immediately and maintains venue reputation by strictly enforcing food hygiene, health, and safety regulations
