Operational Management
– Ensured smooth daily operations of the restaurant
– Supervised all business processes and service standards
– Coordinated staff workflow and optimized guest waiting time
– Conducted inventory control and stock management
– Handled force majeure situations (equipment breakdowns, guest complaints, etc.)
– Liaised with regulatory and inspection authorities

Financial Control
– Monitored revenue and expenses
– Optimized food and beverage cost
– Managed cash operations and daily reporting
– Reduced losses and controlled write-offs
– Prepared financial reports for ownership
– Identified opportunities to increase profitability

Team Management
– Recruited, trained and onboarded staff
– Developed motivation and performance systems
– Created work schedules and supervised labor discipline
– Resolved conflicts between staff and guests
– Built and maintained strong team culture

Quality & Service Standards
– Controlled product and service quality
– Ensured compliance with hygiene and storage standards
– Managed guest feedback and complaint resolution
– Worked with suppliers to improve product assortment

Marketing & Growth
– Developed promotions and loyalty programs
– Increased average check and customer retention
– Supervised SMM and brand presence
– Built partnerships with local businesses
– Conducted market and competitor analysis

Supplier & Technical Management
– Negotiated and managed supplier contracts
– Optimized procurement processes
– Supervised equipment maintenance

Business Development
– Analyzed KPIs (revenue, traffic, average check)
– Implemented growth strategies and automation systems
– Developed additional sales channels (delivery, corporate orders)