Responsibilities
- Monitoring restaurant operations to ensure compliance with food safety standards and industry regulations
- Training staff on appropriate customer service techniques for different scenarios, such as handling complaints about food or service quality
- Reviewing financial reports to identify ways to improve profitability
- Ensuring that all employees are aware of any upcoming events or promotions so they can be promoted through social media channels
- Reviewing menus with chefs to ensure food quality standards are being met
- Managing the scheduling of employees to ensure adequate coverage during peak hours without overstaffing during slow times
- Hiring and training new employees, as well as terminating workers who are consistently underperforming or disruptive
- Maintaining communication with vendors to ensure that food supplies are adequate and prices are competitive
- Establishing long-term business goals and objectives to improve the overall performance of the restaurant
