· 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
· Regularly review product quality and research new vendors
· Organize and supervise shifts
· Appraise staff performance and provide feedback to improve productivity
· 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
· Control operational costs and identify measures to cut waste
· 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
· Implement policies and protocols that will maintain future restaurant operations
