Address• monitor performance and build goo reputation
• mean planning with chef
• organising time table
• purchasing and pricing of goods according to budget and supplier agreement
• ensure that the restaurant is adequately staffed part time , full time and casuals
• Provide supervision and support to staff and undertake staff training
• ensure all kitchen staff have food handling certificate and are trained otherwise as required
• ensure a professional level of customer service is delivered by al staff at all times
• ensure restaurant area is clean throughout the day and meet health & safety requirement including quarterly risk assessments
