- Overseeing the day to day operation of the restaurant including cleaning, floor plan lay-out, table settings and theme of the restaurant. - - - Hiring, training, supervising, promoting and firing of staff. Since good quality service is important managers strive to hire excellent staff. - Working with the chef or cook to determine menu plans on a daily basis, for special events or occasions or for groups or parties. - Purchasing all items including food, beverages, equipment and supplies. - Managing all accounts payable and receivable, handling payroll and hiring accountants or bookkeepers if required. - Meeting, greeting and getting feedback from customers. - Advertising and marketing the restaurant within the community.
Leader group. Establishing relationships with customers. Implementing new projects.