Restaurant managers are responsible for managing and organizing daily restaurant operations with a goal of controlling costs and providing a high quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management. Restaurant managers are responsible for efficient running of restaurants and managing their team.
A team member, shall work to create a positive experience for guests in a restaurant by meeting their needs. They shall use their knowledge of the menu to make recommendations and answer the questions. A waiter will take an order detailing the customer’s requests and inform the kitchen of a new order.