recruiting, training and supervising staffagreeing and managing budgetsplanning menusensuring compliance with licensing, hygiene and health and safety legislation/guidelinespromoting and marketing the businessoverseeing stock levelsordering suppliesproducing staff rotashandling customer enquiries and complaintstaking reservationsgreeting and advising customersproblem-solvingpreparing and presenting staffing/sales reportskeeping statistical and financial recordsassessing and improving profitabilitysetting targetshandling administration and paperworkliaising with customers, employees, suppliers, licensing authorities and sales representativesmaking improvements to the running of the business and developing the restaurant.