**Managing Daily Operations:**
* **Inventory Management:** Efficiently managing inventory to ensure the availability of necessary food supplies and prevent waste.
* **Quality Control:** Ensuring the quality of both the food and service provided to customers.
* **Hygiene Management:** Maintaining the cleanliness of the restaurant and kitchen.
* **Safety Management:** Ensuring the safety of customers and employees.
**Human Resources Management:**
* **Recruitment:** Hiring a qualified and specialized team.
* **Training:** Training the team on customer service methods, food preparation, and equipment handling.
* **Motivation:** Motivating the team to deliver optimal performance.
* **Performance Evaluation:** Assessing team performance and providing necessary feedback.
**Financial Management Affairs:**
* **Budget Preparation:** Preparing the restaurant's annual budget.
* **Cash Flow Management:** Managing cash flow to ensure sufficient liquidity for covering expenses.
* **Financial Reporting:** Preparing periodic financial reports to analyze the restaurant's financial performance.
**Marketing Management:**
* **Marketing Plan Implementation:** Executing the established marketing plan to promote the restaurant.
* **Marketing Results Analysis:** Analyzing the outcomes of marketing campaigns.