Managing the restaurant's budget, including monitoring expenses, controlling costs,
optimizing revenue generation, analyzing sales/financial data to make informed decisions.
• Creating advertising campaigns, leveraging social media platforms, and collaborating with local
organizations or influencers to enhance brand visibility.
• Hiring, training, and supervising employees at all levels, such as servers, cooks,
hosts/hostesses, and support staff. Ensure that compliance policies and procedures are
understood, and report any compliance violations or concerns to higher management.
• Ensuring efficient workflow, managing staffing levels, coordinating with kitchen staff, and
maintaining high-quality service standards and a clean and sanitary environment in
accordance with health department regulations with regular inspections and compliance.
• Oversee inventory levels and manage supplies.
• Establish relationships with suppliers and negotiate contracts.