Maintaining cleanliness: Ensuring the restaurant is
clean and meets sanitation and hygiene standards
Supervising staff: Overseeing staff during meal periods
to ensure they meet service standards Ensuring
compliance: Ensuring the restaurant complies with
health and safety regulations, policies, and procedures
Training staff: Training new and current employees
on proper customer service practices Improving
performance: Collaborating with management to
develop strategies to improve restaurant performance
and profitability Hiring and recruiting: Assisting with the
recruitment and hiring of new staff Managing schedules:
Managing staff schedules Checking customers are
satisfied with food and overall experience and deal with
any complaints.