- Overseeing the daily operations of a restaurant.
- Hiring and training restaurant staff based on company policies
- Supervising all areas of the restaurant to monitor activities and handle problems that arise
- Managing all areas of staffing, including scheduling employees.
- Keep restaurant operations running smoothly to create a positive atmosphere for customers.
- Recruiting, interviewing and training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Keeping customers happy, getting their feedback on the experience and handling complaints
- Organizing schedules, keeping track of employees’ hours and recording payroll data
- Ordering food, linens, gloves and other supplies while staying within budget limitations
- Supervising daily shift operations, including front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance and disciplining or retraining employees to correct poor performanc
- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction
- Regularly review product quality and research new vendors
- Estimate future needs for goods, kitchen utensils and cleaning products
- Ensure compliance with sanitation and safety regulations
- Manage restaurant’s good image and suggest ways to improve it
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Promote the brand in the local community through word-of-mouth and restaurant events
- Recommend ways to reach a broader audience (e.g. discounts and social media ads) ]
- Train new and current employees on proper customer service practices
