Managing the daily operations of the restaurant including supervising employees and planning menus
Monitoring inventory levels to ensure that supplies are adequate to meet customer demand
Training employees on proper food preparation techniques and safety procedures to ensure compliance with health codes
Ensuring that employees have the tools they need to do their jobs, such as food preparation supplies, kitchen linens, and cleaning materials
Managing staff schedules to ensure that adequate coverage is provided during peak hours while reducing costs during off hours
Auditing the restaurant?s financial records to ensure that it is complying with all laws and regulations related to taxes and other financial obligations
