About this position
- Hiring and training staff
- Creating work schedules
- Speaking with diners to address concerns or solve problems
- Ensuring health and safety regulations
- Managing inventory
- Coordinating with suppliers
- Creating menus
- Handling customer complaints
- Generating financial reports
- Budgeting, cost control, and pricing strategies
- Handling conflicts between team members
- Coordinating with the executive chef to kitchen staff to ensure food preparation is correct and served in a timely manner
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