1. Overseeing the day to day operation of the restaurant including cleaning, floor plan lay-out, table settings and theme of the restaurant.2. Hiring, training, supervising, promoting and firing of staff. Since good quality service is important managers strive to hire excellent staff.3. Working with the chef to determine menu plans on a daily basis, for special events or occasions or for groups or parties.4. Purchasing all items including beverages, equipment and supplies.5. Managing all accounts payable and receivable and handling payrolls if required.6. Meeting, greeting and getting feedback from guests.7. Advertising and marketing the restaurant within the community.8. Increasing the brand value and evolving the standards from time to time.