Supervising both back-of-house and front-of-house operations.
Ensuring food and service quality for guests.
Making sure health and safety regulations are complied with.
Keeping track of operational costs.
Logging and managing reservations.
Addressing any customer concerns.
Creating a positive environment for staff and customers.
Hiring, training, and monitoring staff.
Monitoring inventory and delivery schedules.
Ensuring food quality.
Communicating with vendors and suppliers.
* Ad-hoc tasks in the restaurant where required
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