Daily Operations Management Oversee day-to-day café/restaurant operations Ensure smooth front-of-house and back-of-house coordination Maintain high standards of food quality and service Monitor cleanliness, hygiene, and safety standards 2. Staff Management Hire, train, and supervise staff (servers, baristas, chefs, kitchen staff) Create staff schedules and manage shifts Monitor employee performance and provide feedback Handle staff conflicts and disciplinary actions 3. Customer Service Ensure excellent customer experience Handle customer complaints and resolve issues promptly Build customer relationships and encourage repeat business 4. Financial Management Manage budgets and control costs Monitor daily sales and expenses Handle cash flow, billing, and deposits Prepare financial reports for owners or upper management 5. Inventory & Supply Management Order food, beverages, and supplies Monitor stock levels and reduce waste Coordinate with suppliers and negotiate prices 6. Marketing & Promotion Plan promotions, events, and special offers Manage social media or local advertising efforts Increase sales and attract new customers 7. Compliance & Safety Ensure compliance with health and safety regulations Maintain food safety standards Ensure licensing and permits are up to date
