overseeing and coordinating the work of the staff members who prepare and portion food
Train employees on job responsibilities, sanitary practises, and safety measures
Calculate and place a supply and ingredient order.
Ensure quality control and food service
Respond to consumer grievances or issues
Keep accurate records of your inventory, repairs, sales, and waste
Create labour schedules and prepare summaries of the meal orders for the chef.
Establish staff timetables and keep an eye on employee performance