- Overseeing a team of employees and managing restaurant operations.
- Creating work schedules.
- Training staff.
- Managing inventory.
- Supervising shifts
- Training new and current employees
- Maximizing customer satisfaction and responding to customer complaints
- Creating schedules
- Tracking employee work hours and recording payroll data
- Appraising staff performance and providing feedback
- Interviewing and recruiting new employees
- Managing daily front- and back-of-house restaurant operations
- Ensuring all cashouts are completed correctly at the end of the day
- Maintaining safety and food quality standards
- Managing inventory
- Create reports on weekly, monthly, and annual revenues and expenses
- Interacting with customers to enhance their dining experiences.
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