Job Description
- planning menus
- ensuring compliance with licensing, hygiene and health and safety legislation/guidelines
- promoting and marketing the business
- overseeing stock levels
- ordering supplies
- producing staff rotas
- handling customer enquiries and complaints
- taking reservations
- greeting and advising customers
- problem solving
- keeping statistical and financial records
- setting targets
- liaising with customers, employees, suppliers, licensing authorities and sales representatives
- making improvements to the running of the business and developing the restaurant.