Scheduling restaurant staff and delegating tasks

1. Hiring, training, and managing restaurant staff,

2. Ordering food, alcohol, and cleaning supplies

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

4. Ensuring prompt and friendly customer service

5. Maintaining quality and service standards

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

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

8. Maintaining good relationships with suppliers

9. Meeting quarterly budgets and quotas

10. Reducing operational costs

11. Increasing productivity

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

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

14. Managing inventory

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

16. Responding to customer feedback and resolving conflicts effectively