The Restaurant Manager is responsible for the daily operations of the restaurant, ensuring excellent service, efficient operations, and profitability. Key responsibilities include operations management such as ensuring smooth daily operations, maintaining health and safety standards, and developing strategies to maximize revenue. Customer experience involves maintaining high service standards and handling customer feedback. Team leadership includes recruiting, training, and developing staff. Financial management focuses on preparing and managing the budget, monitoring financial performance, and reducing waste. Finally, marketing and promotions include collaborating with the marketing team to create promotional activities and leveraging customer data.