- Managing staff: Hiring, training, scheduling, and evaluating performance of front-of-house staff.
- Maintaining standards: Enforcing food safety and hygiene regulations, and ensuring cleanliness and safety standards are met.
- Inventory management: Ordering supplies, monitoring stock levels, and managing waste.
- Handling customer complaints: Resolving issues promptly and effectively to maintain customer satisfaction.
- Financial management: Ensuring proper cash handling, managing budgets, and maximizing profit margins on food and beverages.
- Ensuring quality service: Monitoring food presentation, service speed, and overall customer experience.
- Implementing operational policies: Assisting in the development and execution of restaurant policies and procedures.
- Conducting staff meetings: Communicating updates, addressing concerns, and fostering a positive work environment.
- Preparing reports: Compiling daily reports on sales, inventory, and other relevant data for management review.
- Overseeing daily operations: Ensuring the restaurant runs smoothly, from opening to closing.