* Screening, interviewing, hiring, and training restaurant staff.
* Managing restaurant staff's work schedules.
* Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
* Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
* Checking in on dining customers to enquire about food quality and service.
* Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
* Monitoring the restaurant’s cash flow and settling outstanding bills.
* Reviewing customer surveys to develop and implement ways to improve customer service.
* Resolving customer complaints in a professional manner