- Supervising both back-of-house and front-of-house operations.
- Ensuring food and service quality for guests.
- Making sure health and safety regulations are complied with.
- Keeping track of operational costs.
- Logging and managing reservations.
- Addressing any customer concerns.
- Creating a positive environment for staff and customers.
- Hiring, training, and monitoring staff.
- Monitoring inventory and delivery schedules.
- Ensuring food quality.
- Communicating with vendors and suppliers.
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