a. Opening and Closing: Managing daily opening and closing procedures. b. Inventory Control: Overseeing inventory management, including ordering supplies and managing stock levels. c. Health and Safety: Ensuring compliance with health, safety, and sanitation standards.

a. Cash Handling: Managing cash registers, reconciling cash drawers, and handling financial transactions. b. Cost Control: Monitoring and controlling operational costs to maximize profitability.

a. Food Quality: Ensuring the quality and consistency of food and beverages served. b. Presentation: Maintaining the cleanliness and appearance of the restaurant. c. Food Safety Standards: Train them on food safety standards and hygiene practices. d. Emergency Procedures: Ensure they are familiar with emergency procedures, including first aid and fire safety.

a. Job Shadowing: Allow them to shadow experienced supervisors and managers to learn best practices. b. Role-Playing: Conduct role-playing exercises to simulate real-life scenarios and practice problem-solving.

a. Performance Reviews: Conduct regular performance reviews to provide feedback and identify areas for improvement. b. Ongoing Training: Offer continuous training and development opportunities to keep their skills up-to-date

a. Inventory Management Software: Train them on using inventory management software to streamline operations. b. Scheduling Tools: Ensure they are proficient in using scheduling tools to manage staff shifts efficiently

a. Mentorship Programs: Pair them with a mentor for guidance and support. b. Open Communication: Maintain open lines of communication for questions and concerns.

a. Reporting: Preparing and maintaining records and reports related to sales, staff performance, and inventory. b. Communication: Acting as a liaison between management and staff, facilitating communication and coordination.