What are the responsibilities of the Director of the main restaurant؟؟؟?

• Manages front-of-the-house operations.
• Responsible for achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards.
• Provide direction for front-of-the-house staff, ensuring execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment.
• Kitchen Managers Main Responsibilities
• Manages the heart-of-the-house operations

• Responsible for achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards.

• Responsible for achieving planned sales and profit levels for the restaurant through the implementation, management and enforcement of company policies, procedures, programs and performance standards.

• Restaurant Managers Key Qualifications:
• Excellent communication, supervisory and guest service skills.
• At least two years prior managerial experience
• Experience in a similar type of restaurant concept preferred.

• :
• Kitchen Manager Key Qualifications:

Must possess technical cooking and food preparation skill, and excellent communication/supervisory skills.

Restaurant managers are responsible for interviewing, hiring and firing employees. It's also a manager's responsibility to handle staff training and scheduling, but those duties may be delegated to an assistant manager. Restaurant managers sometimes take on the role of a mediator to resolve employee conflicts. Conflicts are inevitable in the fast-paced restaurant industry, and dealing with conflicts immediately helps keep them in check. For example, a manager might meet with quarreling employees to discuss their differences and require them to find a solution to end their conflict quickly.

Customer service is a constant concern for restaurant managers who hope to gain repeat business from patrons. Managers must coordinate activities between the kitchen and dining room to ensure a restaurant's service is efficient. Problem-solving and investigative roles are added to a manager's duties when a patron complains about the food or service. The manager, for example, may retrace the events that led up to a complaint and discover a backup in food preparation slowed down service. It's then up to the manager to add more staff or find another solution to speed up service.

Placing orders for food, equipment and supplies may fall under a restaurant manager’s purview. Some restaurants have executive chefs who handle food and supply orders. Mangers are responsible for tracking food costs and raising menu prices when necessary. They may maintain records for purchases and ensure that payments go out to suppliers if a restaurant doesn’t have an accountant on staff. Some managers assume a key role in negotiating deals with suppliers to get the best prices and potentially reduce a restaurant’s operating costs.

It’s up to a manager to ensure a restaurant complies with health, safety and labor laws. An assistant manager may be responsible for overseeing the order and cleanliness of the kitchen and dining room to avoid health and safety violations. Managers’ roles also include tracking regulatory changes to prevent violations that could embroil the restaurant owner in a lawsuit.

make sure and check reqularly food quality

make sure about cleaning level of employees and tables place

direct the employees and constrbute the work

improve the work so the customers ssatified about the service

Thanks

I support your answer Mr. Emad

• Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.
• Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.
• Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

I agree with answers the experts .

  Thanks for invitation Mr Emad

I agree with your answer and answers of Mr Mosaab and Mr Moataz 

I agree with your answer and answers Mr MOATAZ and Mr SADEQ. ...Thanks for the ..........invitation.  a

Thanks for the invite ............................ not increase your answer

responsibilities of the director.  run the restaurant well and make the workers happy