Recruiting, training and supervising staff.
Agreeing and managing budgets.
Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines.
Promoting and marketing the business.
overseeing stock levels..
producing staff roaster.
handling customer enquirers and complaints.
greeting and advising customers.
preparing and presenting staffing/sales reports.
keeping statistical and financial records.
Assessing and improving profitability.
Handling administration and paperwork.
Making improvements to the running of the business and developing the restaurant.