- Opening and closing the restaurant.- Appointing, inducting, and mentoring new staff members.- Scheduling shifts and assigning tables to waitstaff.- Resolving customers questions and grievances in a professional manner.- Conducting payroll activities in an accurate, timely manner.- Ensuring that the restaurant adheres to pertinent health and safety regulations.- Purchasing new ingredients, kitchen utensils, and equipment as stock is damaged or depleted.- Sourcing better deals on all resources and equipment that warrant replacing or replenishing.- Recording all income and expenses and ensuring that cash registers are balanced.