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 pieces of training 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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