1. Staff Management

2. Customer Service

3. Operations Management

4. Financial Management

5. Quality Control

6. Event Co-ordinations

7. Marketing and Promotions

8. Record Keeping and reporting

b) Schedule shifts and assign tasks to ensure adequate staffing levels during peak and offpeak hours.

c) Train new employees on restaurant policies, procedures, and customer service
standards.

d) Monitor staff performance, provide feedback, and conduct performance reviews.

f) Greet and interact with customers to ensure a positive dining experience.

g) Handle special requests and accommodate dietary restrictions or allergies as may be
required from time to time.