manager

Recruiting, training, and supervising staff. Preparing weekly work schedules for staff and finding suitable replacements in cases of staff absence. Ensuring that all expenses are within budget and identifying ways to decrease operational costs. Receiving delivered supplies and verifying that the correct items and quantities have been delivered. Taking inventory of supplies and ordering new stock as needed. Resolving customer complaints regarding food quality and customer service. Suggesting new menu items based on customers' preferences and feedback. Identifying strategies to retain and attract customers.