. Coordinate dailyFront of the House and Back of the House restaurant operations
. Deliver superiorservice and maximize customer satisfaction
. Respondefficiently and accurately to customer complaints
. Regularly reviewproduct quality and research new vendors
. Organize andsupervise shifts
. Appraise staffperformance and provide feedback to improve productivity
. Estimate futureneeds for goods, kitchen utensils and cleaning products
. Ensure compliancewith sanitation and safety regulations
. Managerestaurant's good image and suggest ways to improve it
. Controloperational costs and identify measures to cut waste
. Create detailedreports on weekly, monthly and annual revenues and expenses
. Promote the brandin the local community through word-of-mouth and restaurant events
. Recommend ways toreach a broader audience (e.g. discounts an...