Scheduling restaurant staff and delegating tasks

Hiring, training, and managing restaurant staff,

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

Increasing productivity

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