zaher kaawache

Supervising and training staff. Creating work schedules and assigning shifts. Ensuring excellent customer service and resolving customer complaints. Monitoring food quality, hygiene, and safety standards. Managing inventory and ordering supplies. Controlling costs, budgets, and daily cash handling. Coordinating with the kitchen and front-of-house teams. Hiring and onboarding new employees. Tracking sales and preparing reports. Ensuring the restaurant meets company goals and complies with local regulations.