Supervising the activities ofservers, cooks, hosts, and other crew members.
Educating crew members on proper food handling proceduresand customer service.
Ensuring thatestablished guidelines on hygiene, quality, and food safety arefollowed.
Scheduling work shifts and approvingor declining Crew Members' requests for leave and timeoff.
Organizing and overseeing the repair andmaintenance of restaurant equipment.
Monitoring restaurant supplies and placing orders for newstock as required.
Resolving customercomplaints and answering questions regarding pricing and menuitems.
Assisting Crew Members in processingpayments using the restaurant's Point of Salesystem.