Staff Management: Scheduling shifts, training new hires (onboarding/mentoring), supervising performance, handling conflicts, and ensuring proper uniform/workstation standards.
Customer Service: Resolving complaints, answering questions, ensuring positive guest interactions, and obtaining feedback.
Operations: Opening/closing duties, overseeing daily activities, ensuring cleanliness, and maintaining health/safety compliance.
Inventory & Ordering: Managing supplies, ordering ingredients/utensils, negotiating with suppliers, and controlling stock.
Financials: Balancing cash registers, processing payroll, tracking costs/revenues, and assisting with budgeting.
Food & Beverage: Assisting with menu planning, quality control, and ensuring proper preparation/presentation.
Reporting: Keeping records of costs, sales, and other financial/operational data.