Staff Management:
Recruiting, hiring, training, scheduling, and supervising restaurant staff (front-of-house and back-of-house).
Operational Oversight:
Managing daily operations, including opening and closing procedures, inventory management, and ensuring compliance with health and safety regulations.
Customer Service:
Interacting with customers, addressing complaints, and ensuring a positive dining experience.
Financial Management:
Tracking sales, managing budgets, controlling costs, and analyzing financial reports.
Marketing and Promotion:
Implementing marketing strategies to attract customers and promote the restaurant.
Food Safety and Quality:
Maintaining food safety standards, ensuring proper food handling procedures, and monitoring food quality.
Problem Solving:
Addressing unexpected issues, such as staff shortages, equipment malfunctions, or customer complaints.
Communication:
Facilitating communication between staff, management, and customers.