Key responsibilities
Staff management:
Hire, train, and schedule staff; resolve conflicts; evaluate performance; and foster a positive work environment.
Daily operations:
Supervise front- and back-of-house staff, ensure smooth service, monitor food and service quality, and manage the daily flow of the restaurant.
Financial management:
Manage budgets, control costs, track sales, and order supplies while staying within budget.
Customer service:
Ensure guest satisfaction, interact with diners, handle complaints, and solicit feedback to improve the customer experience.
Compliance and safety:
Enforce health, safety, and hygiene regulations, and ensure all staff follow standard operating procedures.
Inventory and supplies:
Conduct inventory audits, place orders for food and other supplies, and manage stock levels.
Marketing:
Develop and implement marketing promotions and strategies to promote the restaurant.