Staff Management: Hiring, training, scheduling, and supervising front-of-house staff, including servers, bartenders, hosts/hostesses, and bussers. Providing ongoing training and development opportunities to ensure staff are knowledgeable about menu items, service standards, and customer service techniques. Customer Service: Ensuring that guests receive excellent service throughout their dining experience. Addressing any customer complaints or concerns promptly and effectively to maintain customer satisfaction and loyalty. Menu Development and Pricing: Collaborating with chefs and other kitchen staff to develop menus that appeal to guests and align with the restaurant's concept and brand. Determining pricing strategies that balance profitability with value for the customer. Inventory Management: Monitoring inventory levels of food, beverages, and supplies, and ordering new stock as needed to ensure sufficient supply while minimizing waste and controlling costs. Implementing inventory control measures to prevent theft or loss. Quality Control: Overseeing the preparation and presentation of food and beverages to ensure consistency, quality, and adherence to standards. Conducting regular inspections of service areas to maintain cleanliness and hygiene. Financial Management: Managing the budget for food and beverage operations, including labor costs, cost of goods sold, and other expenses. Analyzing financial performance and implementing strategies to improve profitability and efficiency. Marketing and Promotion: Developing and implementing marketing strategies to attract customers and increase sales. This may include promotions, special events, advertising campaigns, and partnerships with local businesses or organizations. Compliance: Ensuring compliance with health and safety regulations, food safety standards, and other legal requirements. Obtaining necessary permits and licenses, and conducting regular inspections to maintain compliance. Training and Development: Providing ongoing training and development opportunities for staff to improve their skills and knowledge. This may include training on service techniques, menu items, sales strategies, and safety procedures. Relationship Management: Building and maintaining positive relationships with suppliers, vendors, and other business partners. Negotiating contracts and agreements to secure favorable terms and pricing for food and beverage purchases.