- Plan staff weekly duty roaster and cleaning duties
- Coordinating daily restaurant management operations
- Delivering superior food and beverage service and maximizing customer satisfaction
- Regularly review product quality and research new vendors
- Appraise staff performance and provide feedback to improve productivity
- Ensure that the highest standard of quality relating to service, presentation, supervision, and control of food and beverage is maintained.
- Create detailed reports on weekly, monthly and annual revenues and expenses
- Estimate future needs for goods, kitchen utensils and cleaning products
- Train new employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations
- Train and supervise staff
- Ensure all food safety procedures are strictly adhered to according to sanitary regulations
- Work closely with management to meet revenue objectives
- Implement appropriate strategies to resolve adverse trends and improve sales
- Maintain safe working conditions
- Follow company policies and procedures regarding the handling of cash, property, products and equipment
