Restaurant Manager at Chilis by Ebevande

Oversee Daily Operations:

Ensure the smooth functioning of all restaurant activities, including opening and closing procedures for all shifts. 

Inventory Management:

Monitor stock levels, order supplies, and manage relationships with vendors to control costs. 

Food & Service Quality:

Maintain high standards for food preparation, presentation, and customer service, ensuring guest satisfaction. 

Compliance:

Guarantee that the restaurant adheres to all health, safety, and liquor licensing regulations across all operating hours. 

Scheduling & Training:

Create and manage staff schedules to meet labor needs, and conduct ongoing training and development for all employees. 

Leadership:

Provide guidance and support to staff members, motivating them to perform their best and fostering a positive work environment. 

It\'s a 24 hours restaurant