- Coordinating the work inside the restaurant in the external and internal parts of the restaurant on a daily basis
- Supervising the provision of distinguished service and increasing customer satisfaction
- Dealing accurately with customer complaints and providing appropriate solutions
- Regularly reviewing production quality and improving sales volume
- Supervising employee appointments and scheduling rest periods and vacations
- Evaluating employee performance and providing feedback to improve productivity
- Follow up on requirements for tools and products for operations and report requests periodically
- Supervising the implementation of health and safety rules and preventive measures
- Improving the mental image of customers and providing suggestions to develop services and gain customer loyalty
- Managing operational budgets and determining procedures that help reduce expenses
- Creating detailed reports periodically on revenues and expenses
- Providing suggestions for various marketing methods, such as discount offers and advertisements on social media networks
- Training new and existing employees to improve customer service
- Implementing plans and policies that maintain the restaurant’s reputation and increase customer loyalty
- Work on developing products and ensuring that quality is maintained
