·        To prepare the long-term plan of managing the restaurant

·        To plan and prepare the calendar for various events and festivals

·        To coordinate daily Front of the House and Back of the House restaurant operations

·        To deliver superior service and maximize customer satisfaction

·        To respond efficiently and accurately to customer complaints

·        To regularly review product quality and research new vendors

·        Organize and supervise shifts

·        Appraise staff performance and provide feedback to improve productivity

·        Estimate future needs for goods, kitchen utensils and cleaning products

·        Manage restaurant’s good image and suggest ways to improve it

·        Control operational costs and identify measures to cut waste

·        Create detailed reports on weekly, monthly and annual revenues and expenses

·        To conduct the survey of similar restaurants for continual betterment in terms of revenue

·        To decide the advertisement and publicity plans for promotion of restaurant