Key Responsibilities:
Hire and train staff members.
Ensure that health and safety protocols are adhered to.
Keep a meticulous record of income and expenses.
Order ingredients in the correct quantities for the kitchen staff.
Communicate with customers to receive feedback and manage complaints.
Manage cash and operating point-of-sale systems.
Open and close the restaurant on time.
Prepare roasters weekly.
Check LIFO-FIFO