Staff Management:
Recruiting, hiring, training, scheduling, and supervising restaurant staff. This includes managing employee performance, addressing issues, and fostering a positive work environment.
Operational Oversight:
Ensuring smooth daily operations, including front-of-house and back-of-house functions, and managing shifts effectively.
Customer Service:
Providing excellent customer service, handling complaints, and soliciting feedback to improve the overall dining experience.
Financial Management:
Tracking sales, managing costs, creating and monitoring budgets, and identifying opportunities to reduce waste and increase profitability.
Inventory Management:
Monitoring stock levels, ordering supplies, and managing relationships with suppliers.
Food Safety and Hygiene:
Ensuring compliance with all health and safety regulations, including food handling procedures, and maintaining a clean and safe environment.
Compliance:
Ensuring the restaurant adheres to all relevant laws and regulations, including labor laws and licensing requirements.