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Manage the overall daily operations of the restaurant to ensure smooth and efficient service. Lead and supervise team members to maintain high standards of customer service and operational performance. Monitor food quality, presentation, and service standards to ensure customer satisfaction. Coordinate with the Head Chef and kitchen team to ensure timely service, quality control, and effective communication. Monitor stock levels, oversee ordering, and manage supplier relationships to ensure adequate inventory. Control operating costs, minimise waste, and maximise profitability through effective resource management. Ensure compliance with food hygiene, health and safety, and licensing legislation.