Oversee all front and back of the house restaurant operationsEnsure customer satisfaction through promoting excellent service; respond to customer complaints tactfully and professionallyMaintain quality control for all food servedAnalyze staff evaluations and feedback to improve the customer’s experienceProject future needs for goods, kitchen supplies, and cleaning products; order accordinglyOversee health code compliance and sanitation standardsSeek ways to cut waste and decrease operational costsGenerate weekly, monthly, and annual reportsTrain new employees and provide ongoing training for all staffAttend quarterly P&L meetings

Screening, interviewing, hiring, and training restaurant staff.Managing restaurant staff's work schedules.Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.Checking in on dining customers to enquire about food quality and service.Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.Monitoring the restaurant’s cash flow and settling outstanding bills.Reviewing customer surveys to develop and implement ways to improve customer service.Resolving customer complaints in a professional manner.