Managing staff: hiring, firing, training, scheduling working hours on a weekly basis, delegating tasks on the floor
Ordering inventory such as food, beverages, front of the house items
Ensuring compliance with health and safety regulations
Event planning such as outside catering: consulting clients, producing quotes and invoices, processing payments, coordinating staff on the day, following-up with clients
Customer service: collecting feedback, dealing with special requests and complaints
Monitoring the work of equipment, arranging for maintenance and repair when needed
Marketing: creation and implementation of promotion ideas
Food quality control
Registering and analysing sales figures, reporting back to MD
