Answer:
Researching new wholesale food suppliers and negotiating prices
Calculating future needs in kitchenware and equipment and placing orders, as needed
Managing and storing vendors’ contracts and invoices
Overseeing restaurant staff performance, ensuring quality dining
Step-by-step explanation:
Responsibilities
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
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 trainings and ordering uniforms)
Monitor compliance with safety and hygiene regulations
Gather guests’ feedback and recommend improvements to our menus