What do you think a restaurant manager sholud do ?

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Restaurant managers have different duties depending on where they work. In most restaurants and food service facilities, the manager is assisted by one or more assistants. In large facilities, there is also an executive chef. The chef is responsible for the operation of the kitchen. The assistant managers oversee service in the dining room. In small restaurants, the executive chef may also be the manager. In fast food restaurants and other places open for long hours, there is often an assistant manager to oversee each shift. Restaurant managers have a variety of daily duties. They estimate how much food and beverage will be used, and place orders with suppliers. They check the deliveries of fresh food and baked goods for quality. They order supplies of non-food items, such as dishes and silverware, cooking utensils, and cleaning products. They arrange to have equipment repaired or maintained and schedule other services. In addition, managers total cash and charge receipts at the end of each day. Then they deposit them in a bank or other safe place. Restaurant managers also supervise the kitchen and dining room. For example, they oversee the food preparation, checking the quality and size of the servings. They resolve customer complaints about food or service. In addition, managers make sure that kitchen and dining areas are cleaned according to standards. They also keep records of these practices for health inspectors. Finally, managers monitor the actions of their staff and customers to be sure that safety standards are obeyed. Managers have a variety of other duties. In restaurants that change their menu items, managers often select or create new recipes. They consider what items have been popular in the past, and what foods on hand must be used. Then they analyze recipes to decide costs for food and labor and assign menu prices. Managers are often responsible for recruiting and hiring new kitchen and serving staff. They orient staff and oversee their training. In addition, they schedule staff work hours, making sure that peak dining hours are covered. Large restaurants often have bookkeepers. However, managers of small facilities often have administrative duties. For example, they keep records of employee hours and wages. They prepare payroll and tax report paperwork. They keep records of purchases and pay suppliers. They also evaluate the success of new dishes and remove them from the menu if they are not profitable. Some managers use computer software to help them with these record keeping duties.What do you think ?