Leadership
Managing Financial Budgets & Monitoring Costs
Maintaining Financial Records & Reports
Hiring & Training Staff
Roistering Staff
Handling Employee Issues & Conflicts
Ensuring Customer Satisfaction & Building Customer Relationships
Planning Menus
Pricing & Maintaining Food Quality
Managing Inventory & Ordering Supplies
Maintaining Environment
Food Safety &Sanitation Practices
Recruiting
training
and supervising staff
Ensure that the cash register is prepared to properly bill customers
Provide inventory management
Manage payment of staff
Plan menus for special events or daily specials