Responsibilities Oversee the day-to-day management of the restaurant’s front and back of house operations. Provide excellent service and aim to satisfy as many customers as possible. Accurately and quickly address consumer complaints. Review product quality on a regular basis and look into new suppliers. Plan and oversee shifts. Evaluate employee performance and offer constructive criticism to increase output. Calculate how much food, cleaning supplies, and other items you’ll need in the future. Verify adherence to safety and sanitary laws. Oversee the restaurant’s reputation and make suggestions for improvement. Manage operating expenses and find ways to reduce waste. Provide thorough reports on your weekly, monthly, and yearly income and outlays. Encourage brand awareness in the neighborhood through restaurant events and word-of-mouth. Provide suggestions on how to expand your audience (e.g. discounts and social media marketing). Instruct both new and existing workers.

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