- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction.
- Respond efficiently and accurately to customer complaints.
- Lead and train team members to achieve guest satisfaction, operation efficiency and productivity.
- Regularly review product quality and research new vendors
- Organize and supervise shifts.
- Manage and oversee all storage supplies for the restaurant to ensure smooth operation.
- Appraise staff performance and provide feedback to improve productivity.
- Estimate future needs for goods, kitchen utensils and cleaning products.
- Manage restaurant’s good image and suggest ways to improve it.
- 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
- Implement policies and protocols that will maintain future restaurant operations.
- Monitor inventory to ensure that resources are used effectively and minimizing wastage.
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