• Coordinate the entire operation of the restaurant and staff to provide fast and excellent customer service. Set, administer, lead, manage and analyze the functioning of the restaurant.
• Plan and choose kind of services to be provided and apply operational processes.
• Hire, evaluate, and terminate staff as needed, train new employees in their task and responsibilities
• Complete and post the staff work schedules and review staff performance.
• Change menu, price and other specials offer, make changes in POS system.
• Manage inventory, evaluate food requirements and other supplies, deal with suppliers to procure products on time, supervise deliveries to verify the quality of products.
• Handle customer complaints concerning food quality or service.
• Ensure that health and safety codes are maintained, and security policy is followed.
• Negotiate arrangements with suppliers for food and other supplies.
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