Position Summary: Oversee and manage daily branch operations from opening to closing, ensuring quality, cost control, and customer satisfaction. Key Highlights: 1. Comprehensive management of restaurant, bar, and kitchen operations. 2. Inventory control, cost management, and staff supervision. 3. Brand promotion and event organization. Branch opening and closing. Supervision of restaurant, bar, kitchen, and dining room operations. Conducting and supervising inventory counts. Procurement request and control of goods and supplies. Control of operational costs and metrics to reduce waste. Product quality review. Research and evaluation of new suppliers. Forecasting future requirements for items and utensils. Ensuring compliance with health and safety regulations. Cash register opening and closing. Merchandise supervision. Invoice review and submission. General branch inspection. Floor setup supervision. Staff performance supervision. Shift scheduling and supervision. Staff performance evaluation. Cash register reconciliation. Preparation of weekly, monthly, and annual income and expense reports. Supervising and supporting activities during peak hours. Customer service and satisfaction. Management and supervision of hostesses. Tip control and distribution. Supervision of overall branch closing. Event organization. Staff review, hiring, and promotion. Staff training and coaching. Community brand promotion (word-of-mouth, social media, events). Implementation of policies and protocols for future operations.