Job Description

v  Managing the daily operations of the restaurant including supervising employees and planning menus

v  Monitoring inventory levels to ensure that supplies are adequate to meet customer demand

v  Training employees on proper food preparation techniques and safety procedures to ensure compliance with health codes

v  Ensuring that employees have the tools they need to do their jobs, such as food preparation supplies, kitchen linens, and cleaning materials

v  Managing staff schedules to ensure that adequate coverage is provided during peak hours while reducing costs during off hours

v  Auditing the restaurant’s financial records to ensure that it is complying with all laws and regulations related to taxes and other financial obligations

v  Reviewing customer feedback to identify areas for improvement or positive aspects that should be emphasized in future promotions

Establishing standards for food quality, sanitation procedures, employee performance