Organization and control of the restaurant hall's efficiency; Resolving current administrative issues of the establishment; Monitoring and compliance with restaurant standards; Knowledge of restaurant service standards; Opening/closing the restaurant; Training of service and technical staff (standards, job responsibilities, corporate behavior rules, conflict avoidance, etc.); Compiling staffing schedules, monitoring working hours; Conducting meetings and motivational events for employees; Monitoring the quality and speed of guest service; Maximizing restaurant sales, profit, and productivity; Maintaining current reporting and cash documentation.