Staff Management:
Hiring, training, scheduling, motivating, and managing restaurant staff (including front-of-house and kitchen staff).
Customer Service:
Ensuring excellent customer service, handling complaints, and maintaining a positive dining experience.
Operational Management:
Overseeing daily operations, including opening and closing procedures, inventory management, and maintaining cleanliness and safety standards.
Financial Management:
Managing budgets, analyzing sales levels, and tracking profitability.
Menu Planning and Coordination:
Working with the kitchen staff to plan menus, manage food costs, and ensure quality control.
Compliance:
Adhering to licensing laws, health and safety regulations, and food hygiene standards.
Sales and Marketing:
Developing and implementing strategies to increase sales and promote the restaurant.