Duties and Responsibilities for manager
Coordinate daily Front of the House and Back of the House restaurant operations
Deliver superior service and maximize customer satisfaction
Respond e!ciently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts Appraise sta" 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)
