Responsibilities:

Coordinate communication between front of the house and back of the house staff
Prepare shift schedules
Process payroll for all restaurant staff
Supervise kitchen and wait staff and provide assistance, as needed
Keep detailed records of daily, weekly and monthly costs and revenues.
Arrange for new employees’ proper onboarding (scheduling trainings and ordering uniforms).
Monitor compliance with safety and hygiene regulations.
Gather guests’ feedback and recommend improvements to our menus.
Research new wholesale food suppliers and negotiate prices.
Calculate future needs in kitchenware and equipment and place orders, as needed
Manage and store vendors’ contracts and invoices.

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