-Staff management: Hiring, training, and scheduling staff, as well as supervising their performance and resolving conflicts.
-Daily operations: Overseeing the front- and back-of-house to ensure a smooth workflow and maintaining high standards for food quality and service.
-Financial and inventory management: Managing budgets, tracking sales, ordering supplies, and controlling costs to maximize profitability.
-Customer service: Handling customer feedback and complaints, and working to ensure a positive dining experience for all guests.
-Compliance: Ensuring the restaurant follows all health, safety, and licensing regulations.
-Marketing: Contributing to marketing plans and implementing strategies to promote the restaurant.