Develop operational, marketing, and business plans in conjunction with owners or board of directors.
Create and edit menus as and when required.
Estimate food and supply needs, oversee the placement of orders.
Hire, train, and supervise the staff.
Motivate staff during busy shifts.
Talk to customers to receive feedback.
Manage the budget, administer payroll, and make sure operations remain within budget.
Establish and enforce standards and regulations for personnel, administration and food.
Bringing in new leads and maintaining existing relationships as per company standards.
