Responsible for the overall management of the unit, ensuring smooth operations, high-quality customer service, and achievement of operational and financial results. Leads the team, ensures compliance with internal, health, and safety regulations, and standardizes processes to guarantee excellence in customer experience and business sustainability. * Plan, coordinate, and supervise all restaurant operations. * + Lead, guide, and develop the team, ensuring engagement, discipline, and strong performance. + Prepare work schedules, monitor working hours, days off, and staff substitutions. + Ensure service quality and customer satisfaction, handling conflict resolution. + Guarantee compliance with hygiene, food safety, and current health regulations. + Control costs, expenses, waste, and inventory to ensure profitability and operational efficiency. + Monitor performance indicators (sales, average ticket, COGS, losses, productivity). + Place purchase orders, track deliveries, and manage product expiration dates. + Implement and enforce internal procedures, standards, and policies. + Collaborate closely with departments such as HR, Finance, and Procurement. + Prepare management reports and support strategic decision-making. + Maintain unit organization, facility upkeep, and equipment maintenance.