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Role Duties

Management Duties

Establish and communicate restaurant goals and objectives.

Oversee daily operations and ensure adherence to standards.

Conduct regular staff meetings to discuss performance and improvements.

Implement training programs for new and existing employees.

Manage inventory and ordering of supplies.

Prepare and manage budgets and financial reports.

Front of House Duties

Greet and seat guests promptly and courteously.

Ensure that tables are clean, organized, and well-presented.

Train and supervise waitstaff on service protocols.

Manage reservations and walk-in traffic efficiently.

Address customer complaints and feedback professionally.

Monitor dining room atmosphere and address any issues.

Back of House Duties

Oversee food preparation and presentation standards.

Ensure compliance with health and safety regulations.

Train kitchen staff on recipes and cooking techniques.

Manage inventory of food supplies and kitchen equipment.

Conduct regular quality checks on food items.

Maintain cleanliness and organization of the kitchen.

Marketing and Promotion Duties

Develop and implement marketing strategies to attract customers.

Manage social media accounts and online presence.

Organize events, promotions, and special offers.

Collect and analyze customer feedback for service improvement.

Collaborate with local businesses and community events for partnerships.

Update menus based on seasonal ingredients and market trends.

Financial Duties

Monitor daily sales and ensure accurate cash handling.

Prepare weekly and monthly financial reports.

Manage payroll and employee schedules.

Analyze financial performance and identify areas for improvement.

Review and control operational costs and expenses.

Ensure compliance with tax regulations and reporting.

Feel free to modify or expand upon this checklist to fit specific roles within your restaurant organization!

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