Managing staff: Hiring, training, and scheduling staff to ensure the restaurant runs smoothly. They may also create work schedules, assign tasks, and oversee employee performance. 

Managing operations: Overseeing day-to-day operations, including opening and closing procedures. They also manage orders, stock removal, suppliers, and cash registers. 

Managing customers: Addressing customer inquiries, concerns, and feedback promptly and professionally. They also ensure customers receive quality front of house service. 

Managing inventory: Ensuring the kitchen is stocked with all of the necessary ingredients, to-go boxes, cups cutlery and dinnerware, etc.. 

Managing health and safety: Keeping health and safety regulations up to date and ensuring staff follow the recommendations. They also ensure their staff receive appropriate training for example in food safety and hygiene, food allergens and drug and alcohol awareness.