▪ Oversee daily Front of House and Back of House restaurant operations.

▪ Deliver superior service and maximize customer satisfaction.

▪ Respond efficiently and accurately to customer complaints.

▪ Review product quality and research new vendors on a regular basis.

▪ Organize and supervise shifts.

▪ Appraise staff performance and provide feedback to improve productivity.

▪ Manage the restaurant's good image and recommend ways to improve it.

▪ Control operational costs and identify waste-cutting opportunities.

▪ Create detailed reports on revenue and expenses on a weekly, monthly, and annual basis.

▪ Suggestions for reaching a larger audience (e.g., discounts and social media ads)

▪ Train new and existing employees on proper customer service practices.

▪ Implement policies and protocols to ensure future restaurant operations.

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