- organise stock and equipment, order supplies and oversee building maintenance, cleanliness and security
- plan and work to budgets, maximise profits and achieve sales targets set by head office
- monitor and control takings in the restaurant and administer payrolls
- recruit new staff, and train and develop existing staff
- coordinate staff scheduling and rotas, and motivate and encourage staff to achieve targets, including maximising sales
- ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations
- ensure high standards of customer service are maintained
- implement and instil in your team company policies, procedures and ethics
- handle customer complaints and queries
- carry out marketing activities in line with company policy, including implementing branded promotional campaigns from head office
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