About this position
- Hiring and training staff
- Creating work schedules
- Handling customer complaints
- Ensuring health and safety regulations are met
- Managing inventory
- Ensuring customer satisfaction
- Planning menus
- Promoting and marketing the business
- Ensuring compliance with licensing, hygiene, and health and safety legislation
- Developing menus
- Greeting and serving restaurant guests
- Generating financial reports
- Responding to customer complaints
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- Ensuring incoming staff complies with company policy
- Training staff to follow restaurant procedures
- Maintaining safety and food quality standards
- Keeping customers happy and handling complaints
- Organizing schedules
- Keeping track of employees’ hours
- Recording payroll data
- Ordering food, linens, gloves and other supplies while staying within budget limitations
- Supervising daily shift operations
- Ensuring all end of day cash outs are correctly completed
- Coordinating daily front- and back-of-house restaurant operations
- Controlling operational costs and identifying ways to cut waste
- Appraising staff performance
- Interviewing/recruiting new employees
- Interacting with guests to get feedback on product quality and service levels