Responsibilities:
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Design attractive menus
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Develop a relationship with regular customers
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Follow food and safety regulations
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Order food supplies for the kitchen
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Ensure that customers are satisfied with food and service
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Assist with marketing events
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Create restaurant policies
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Hire and train new restaurant staff
Qualifications:
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Culinary degree is preferred but not necessary
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Great organizational skills
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Ability to forecast how much food is needed
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Ability to delegate tasks
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Great leadership abilities
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Deep knowledge of the food industry
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Customer-oriented mindset
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Ability to communicate with all levels of staff
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Ability to create reports to give to ownership
