Coordinate daily of total restaurant operations. Deliver superior service and maximize customer satisfaction. Respond efficiently and accurately to customer complaints. Regularly review product quality and research new vendors. Handle staff management. Organize and supervise shifts of crew. Appraise staff performance and provide feedback to improve productivity. Estimate future needs for goods, kitchen utensils and cleaning products. Ensure compliance with sanitation and safety regulations. Manage restaurant's good image and suggest ways to improve it. Control operational costs and identify measures to cut waste. Create detailed reports on weekly, monthly and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events. Recommend ways to reach a broader audience. Train new and current employees on proper customer service practices. Implement policies and protocols that will maintain future restaurant operationsKnowledge of catering operation processAble to work odd/early hours