- Handle the administration and operations of the restaurant
- Ensure the efficiency of restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
- Plan marketing activities and executing plans to improve sales and profitability
- Assist Profit and Loss reports and meetings, be in charge of food and manning control of the restaurant
- Plan and supervise activities of staff
- Respond efficiently and accurately to customer complaints
- Train and maintain high standards of service, quality control, hygiene, and health and safety
- Delivering superior food and beverage service and maximizing 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
- Promote the brand in the local community through word-of-mouth and restaurant events
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
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