Coordinate daily Front of the House and Back of the House restaurant operations
Respond efficiently and accurately to customer complaints
Regularly review product quality and research new vendors
Organize and supervise shifts
Appraise staff performance and provide feedback to improve productivity
Estimate future needs for goods, kitchen utensils and cleaning products
Handle high-volume orders early in the morning
Ensure compliance with sanitation and safety regulations
Manage the 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
Experienced in cooking breakfast, lunch, and dinner
Other duties as assigned
