Scheduling restaurant staff and delegating tasks.

Ordering food, alcohol, and cleaning supplies.

Supervising the preparation, display, and delivery of food and drinks.

Ensuring prompt and friendly customer service.

Maintaining quality and service standards.

Ensuring all staff are knowledgeable about menu offerings and individual ingredients.

Educating staff about potential food allergies and how to make customers aware of these ingredients.

Maintaining good relationships with suppliers.

Meeting quarterly budgets and quotas.

Reducing operational costs.

Ensuring all staff follow strict personal safety, food safety, and food storage guidelines.

Supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards.

Managing inventory.

Interacting with restaurant guests to gauge satisfaction and improve customer service.

Responding to customer feedback and resolving conflicts effectively.

Operating the point-of-sale system, processing payments, and issuing gift cards.