Scheduling restaurant staff and delegating tasks to them Hiring, training, and managing restaurant staff, ordering food, alcohol, and cleaning supplies Supervising the preparation, display, and delivery of food and drinks ensuring prompt and friendly customer service Maintaining quality and service standards Ensuring all staff are knowledgeable about menu offerings and individual ingredients reducing operational costs increasing productivity ensuring all staff follow strict personal safety, food safety and food storage guidelines supervising and maintaining restaurant cleanliness to meet regulatory sanitation and hygiene standards managing inventory interacting with restaurant guests to gauge satisfaction and improve customer service responding to customer feedback and resolving conflicts effectively operating the point-of-sale system, processing payments, and issuing gift cards arranging group events and ensuring the restaurant and staff meet service and food expectations catering for VIP guests authorizing refunds or other equivalent options assisting in the development of menu offerings and changes based on costs and customer preferences creating innovative promotions and designing marketing materials chairing weekly staff meetings to motivate staff and ensure they are all meeting restaurant standards and expectations handling staff payroll, vacation requests, and other administrative duties related to restaurant operations
