Responsibilities: * Plan, coordinate, and supervise daily restaurant operations. * Design strategies to increase sales, optimize costs, and improve customer experience. * Coordinate and oversee event logistics (social, corporate, or private) from planning to execution. * Supervise proper customer service during dining service and events. * Control inventory, purchasing, and food and beverage costs. * Develop and manage operational and event budgets. * Coordinate with kitchen and bar teams to ensure food and beverage quality and presentation. * Ensure compliance with hygiene, safety, and sanitation standards. * Manage staff: recruitment, training, scheduling, performance, and work environment. * Handle complaints, suggestions, and resolve operational issues. * Maintain constant communication with suppliers, customers, and sales team. * Participate in promotional campaigns, special events, and strategic partnerships.