- Coordinate daily Front of the House and Back of the House restaurant operations
- Deliver superior service and maximize customer satisfaction.
- Appraise staff performance and provide feedback to improve productivity
- Estimate future needs for goods, kitchen utensils, and cleaning products
- Ensure compliance with sanitation and safety regulations
- Control operational costs and identify measures to cut waste
- Create detailed reports on weekly, monthly, and annual revenues and expenses
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
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