-Coordinating daily restaurant management operations
-Delivering superior food and beverage service and maximizing customer satisfaction
-Responding efficiently and accurately to restaurant customer complaints
-Organize and supervise shifts
-Appraise staff performance and provide feedback to improve productivity
-Estimate future needs for goods, kitchen utensils and cleaning products
-Ensure compliance with sanitation and safety regulations
-Manage restaurant’s good image and suggest ways to improve it
-Control operational costs and identify measures to cut waste
-Create detailed reports on weekly, monthly and annual revenues and expenses
-Promote the brand in the local community through word-of-mouth and restaurant events
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