Overseeing the daily operations of a restaurant.

-     Hiring and training restaurant staff based on company policies

-     Supervising all areas of the restaurant to monitor activities and handle problems that arise

-     Managing all areas of staffing, including scheduling employees.

-     Keep restaurant operations running smoothly to create a positive atmosphere for customers.

-     Recruiting, interviewing and training staff to follow restaurant procedures

-     Maintaining safety and food quality standards

-     Keeping customers happy, getting their feedback on the experience and handling complaints

-     Organizing schedules, keeping track of employees’ hours and recording payroll data

-     Ordering food, linens, gloves and other supplies while staying within budget limitations

-     Supervising daily shift operations, including front- and back-of-house restaurant operations

-     Controlling operational costs and identifying ways to cut waste

-     Appraising staff performance and disciplining or retraining employees to correct poor performanc

-      Coordinate daily Front of the House and Back of the House restaurant operations

-      Deliver superior service and maximize customer satisfaction

-     Regularly review product quality and research new vendors

-     Estimate future needs for goods, kitchen utensils and cleaning products 

-      Ensure compliance with sanitation and safety regulations

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

-     Create detailed reports on weekly, monthly and annual revenues and expenses

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

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

-     Train new and current employees on proper customer service practices

• Overseeing the daily operations of a restaurant.
• Hiring and training restaurant staff based on company policies
• Supervising all areas of the restaurant to monitor activities and handle problems that arise
• Managing all areas of staffing, including scheduling employees.
• Keep restaurant operations running smoothly to create a positive atmosphere for customers.
• Recruiting, interviewing and training staff to follow restaurant procedures
• Maintaining safety and food quality standards
• Keeping customers happy, getting their feedback on the experience and handling complaints
• Organizing schedules, keeping track of employees’ hours and recording payroll data
• Ordering food, linens, gloves and other supplies while staying within budget limitations
• Supervising daily shift operations, including front- and back-of-house restaurant operations
• Controlling operational costs and identifying ways to cut waste
• Appraising staff performance and disciplining or retraining employees to correct poor performance
• Coordinate daily Front of the House and Back of the House restaurant operations
• Deliver superior service and maximize customer satisfaction
• Regularly review product quality and research new vendors
• Estimate future needs for goods, kitchen utensils and cleaning products
• Ensure compliance with sanitation and safety regulations
• Manage restaurant’s good image and suggest ways to improve it
• Create detailed reports on weekly, monthly and annual revenues and expenses
• Promote the brand in the local community through word-of-mouth and restaurant events
• Recommend ways to reach a broader audience (e.g. discounts and social media ads)
• Train new and current employees on proper customer service practices