Restaurant manager plans, organises and directs the operations of a restaurant to provide food and beverages to customers. He/she performs restaurant support functions, such as customer service, scheduling, handling day-to-day operations, cashiering, closing of the till, ordering and managing inventory, and back office support. He/she oversees the recruitment, training and motivation of staff, and maintains quality control, hygiene, and health and safety standards in the dining area. He/she manages inventories and interacts with customers, waiting staff and supports employees to ensure efficient operation. He/she may also analyse establishment’s performance, review operational processes, develop and implement strategies to achieve sales targets or improve work practices/processes.