- Managing daily operations: The manager is responsible for coordinating and managing all aspects of the daily operations of the restaurant, including customer reception, food service, logistics planning, and other administrative operations.
- Developing policies and procedures: The manager develops and improves the restaurant’s operational policies and procedures, and ensures they are properly implemented by the work team. This is intended to ensure stability and efficiency in operations
- Directing and training the team: The manager directs and trains the restaurant’s work team, ensuring that they receive the necessary training to perform their tasks efficiently. It also evaluates the team's performance and provides the necessary guidance and feedback to improve performance
- Ensuring quality of service: The manager works to ensure the provision of high-quality service to customers, including ensuring the quality of food, beverages, and general service. The manager monitors the team's performance and intervenes when needed to improve the quality of service
- Inventory and Cost Management: The manager is responsible for managing inventory and ensuring the availability of materials necessary for operational operations. It also monitors costs and controls expenses to achieve the required profitability
- Human Resources Management: The manager is responsible for managing the restaurant's human resources, including recruitment, training, periodic evaluations, performance management, and salary and rewards management. The Manager aims to develop an enthusiastic and dedicated staff and promote team spirit and teamwork
- Crisis and Incident Management: The manager is responsible for managing crises and incidents that may occur in the restaurant, such as safety incidents or technical problems. The manager must be able to handle emergencies quickly and effectively and take necessary actions to resolve problems and ensure the safety of customers and the team
