- Researching new wholesale food suppliers and negotiating prices
- Calculating future needs in kitchenware and equipment and placing orders, as needed
- Managing and storing vendors’ contracts and invoices
- Overseeing restaurant staff performance, ensuring quality dining
- Process payroll for all restaurant staff
- Supervise kitchen and wait staff and provide assistance, as needed
- Keep detailed records of daily, weekly and monthly costs and revenues
- Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms)
- Monitor compliance with safety and hygiene regulations
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