• customer service, • operating the cash register, • cooking food, • packing food, • keeping the workplace clean, • cleaning, • working in the warehouse. • Training of employees for such positions as; 1. cash register, 2. Runner / Presented, 3. Orders placing, 4. Submission of orders for delivery, 5. Heating, preparation. 6. Making sandwiches. 7. French fries. 8. Deep-fried foods. 9. Barbecuing. 10. Drinks and desserts. 11. Night shift cleaning.( Cleaning the restaurant in its entirety and preparing for the next day.) 12. Taking and distribution delivery in the warehouse. • Completing training cards. • Supervision and coordination of employees' activities. • Control of product standards and quality. • Training employees for new positions and completing training cards. • Replenishment of food and packaging supplies. • Supporting staff during moments of high visitor traffic. • Support and assistance of superiors during the shift. • Supervision and coordination of employees' activities. • Positioning and rotation of employees, • Overseeing shift operations to deliver products quickly and provide high quality customer service, • Training of employees in the field of official duties, sanitary and safety procedures, • Control of product standards and quality, • Setting methods of achieving work goals, • Daily control of food safety, sanitary standards, cash control, • Taking care of customer satisfaction, solving customer complaints, and internal conflicts among employees, • Control of the kitchen, dining room, dishes and equipment ensuring compliance with sanitary standards, • Control of restaurant premises and equipment to ensure safety and cleanliness standards. • Organization and planning of equipment inspections and repairs, • Estimating and ordering components and consumables, • Keeping records of inventory, repairs and sales, waste, • Preparation and submission of reports.