Operational Oversight:

Manage Daily Operations: Ensure smooth running of the restaurant and bar during all shifts. 
Staff Management: Hire, train, schedule, and oversee staff, ensuring they perform their duties effectively.
Inventory Control: Monitor inventory levels, order supplies, and manage stock.
Ensure Exceptional Customer Service: Address customer complaints and resolve issues promptly.
Maintain a Welcoming Atmosphere: Ensure the restaurant and bar environment is pleasant for customers.
Budgeting and Financial Reporting: Handle budgeting, financial reporting, and cost control.
Revenue Management: Develop and implement strategies to maximize sales and profits. 
Ensure Health and Safety Compliance: Adhere to health, safety, and alcohol regulations.
Maintain Hygiene Standards: Ensure the cleanliness and maintenance of the facility. 
Develop Marketing Strategies: Create and implement marketing plans to attract customers. 
Promote Special Events: Organize and promote events and special offers. 
Lead by Example: Set the standard for professionalism and service quality. 
Train and Develop Staff: Provide ongoing training and development opportunities for employees. 
Maintain Food and Beverage Quality: Ensure the quality of food and drinks served meets the restaurant's standards. 
Vendor Management: Establish and maintain relationships with suppliers and vendors. 
Plan for Growth: Develop long-term strategies for business growth and improvement. 
Stay Updated: Keep abreast of industry trends and competitor activities.
Build Relationships: Foster positive relationships with regular customers and the local community. 
Feedback Management: Collect and act on customer feedback to improve services.