- 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