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daily basics for manager

Opening Procedures

Check inventory levels

Inspect cleanliness of kitchen and dining areas

Set up POS system and cash registers

Assign staff to their stations

During Service

Monitor food quality and presentation

Check on customer satisfaction

Address any customer complaints or issues

Ensure staff are following proper safety and sanitation protocols

Closing Procedures

Count cash drawer and reconcile sales

Clean and sanitize all kitchen equipment

Organize and restock inventory for next day

Lock up and set alarm system

Manager Tasks

Review sales and labor reports

Schedule staff for upcoming shifts

Order supplies as needed

Communicate with upper management about any issues or concerns

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