Hiring, training, and disciplining of restaurant staff Staffing duties include placing advertisements and interviewing prospective workers.
Managing employees requires training and communicating restaurant policies to the workers, scheduling shifts, and calling in workers when there is a gap in shift coverage.
Restaurant managers may also pitch in during peak dining hours. Customer service Taking complaints and greeting customers Physically present on the restaurant floor and in the kitchen to monitor the quality of the service and the food.
Ensure the restaurant complies with local health and safety codes for eating establishments. Administrative Duties : Ordering inventory and supplies Tallying receipts / daily cash ups Employee payroll Budget control Overseeing stock levels
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