Analyze budget to boost and maintain the restaurant’s profits
Evaluate daily operations
Supervise staff
Train staff
Address customers' complaints or concerns
Prepare and submit reports
Maintain records of stock, repairs, sales and wastage
Supervise and co-ordinate activities of staff who prepare and portion food
Train staff in job duties, sanitation and safety procedures
Establish work schedules
Estimate ingredient and supplies required for meal preparation
Establish methods to meet work schedules
Ensure that food and service meet quality control standards