- Studynew wholesale food suppliers and negotiate prices
- count future needs in kitchenware and equipment and place orders, as needed
- Control and store vendors’ contracts and invoices
- plan communication between front of the house and back of the house staff
- Prepare shift schedules
- arrange payroll for all restaurant staff
- mange kitchen and wait staff and provide assistance, as needed
- Keep detailed records of daily, weekly and monthly costs and revenues
- plan for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
- Monitor compliance with safety and hygiene regulations
- Gather guests’ feedback and recommend improvements to our menus
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