• Maintaining safety and food quality standards
• Keeping customers happy and handling complaints
• Organizing schedules
• Keeping track of employees’ hours
• Recording payroll data
• Manage all catering request .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
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