*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.