Follow all food safety regulations regarding food preparation, storage, handling, and serving.
*Provide employees with training on food preparation and safety procedures.
*Identify and resolve issues by coordinating with managers from other departments, such as marketing, accounting, human resources, and purchasing.
*Establish employee schedules, including the hiring of new employees when necessary.
*Regularly inspect the premises for cleanliness and maintenance issues.
*Ensure that all employees are working efficiently and monitoring their attendance rates.
*Assess the quality, service, and profitability of individual restaurants or facilities per the standards set by the organization.
*Enforce food safety and sanitation policies by performing regular inspections of facilities and employees.