1.Coordinate daily Front of the House and Back of the House restaurant operations

2.Deliver superior service and maximize customer satisfaction

3.Respond efficiently and accurately to customer complaints

4.Regularly review product quality and research new vendors

5.Organize and supervise shifts

6.Appraise staff performance and provide feedback to improve productivity

7.Estimate future needs for goods, kitchen utensils and cleaning products

8.Ensure compliance with sanitation and safety regulations

9.Manage restaurant’s good image and suggest ways to improve it

10.Control operational costs and identify measures to cut waste

11.Create detailed reports on weekly, monthly and annual revenues and expenses

12.Promote the brand in the local community through word-of-mouth and restaurant events

13.Recommend ways to reach a broader audience (e.g. discounts and social media ads)

14.Train new and current employees on proper customer service practices