Assists in the hiring and training of new employees as well as the continuous training of existing staff.
Oversee both front and back of house operations.
Respond to customer complaints in a professional manner.
Develop strategies for improving our customers’ dining experience
Work with staff to project future needs for restaurant supplies.
Identify methods our restaurant can use to cut waste, decrease costs, and improve profits.
Manage the work schedules of our restaurant’s staff.
Any tasks given by the owner or store in charge, as necessary.