Restaurant Manager
#6414

• Manage and assess the activities of the restaurant.
• Establish the services to be provided and put operational processes in place.
• Recruit personnel and management personnel training.
• Monitor staff timetables and performance.
• Control inventory, follow up sales and regulate prices and procedures.
• Customer complaints should be addressed and solved.
• Monitor food safety protocols.
• Make agreements with vendors to purchase food and other supplies.
• Contracts for catering using venues for banquets or receptions should be negotiated with clients.