Taking care of the business aspect of the restaurant.
Training and supervising allotted staff.
Ensure food safety measures are always adhered to. This includes sanitary regulations set by the State and National governments.
Scheduling workforce to ensure the restaurant always has enough bandwidth to accommodate customers.
Taking ownership of budgets to maximize profits without compromising on quality.
Addressing customer feedback and complaints.
Inventory management.
Preparing efficiency reports that will throw light on the age-old questions of “what is good, what is bad, and what can be better” aspects of the business.