- Hire, train, and onboard recent team members
- Create weekly work schedules and rosters
- Monitor performance and give feedback
- Resolve conflicts between workers
Customer Service
- Greet guests and check on their dining experience
- Handle and fix customer complaints quickly
- Build loyalty with regular patrons
Operations and Safety
- Supervise both front-of-house and back-of-house workflows
- Ensure strict compliance with hygiene and safety rules
- Check equipment functionality and venue cleanliness
Finance and Inventory
- Track daily sales and manage budgets
- Order food, drinks, and supplies
- Monitor stock levels to reduce waste