1. Management and operation: The restaurant manager is responsible for the operation and management of the whole store, including staff scheduling, food production, inventory management, financial statements and so on. As the night is the peak of the catering industry, the restaurant manager needs to personally supervise the operation of the store at night, deal with emergencies in time and make decisions.

2. Security: The crime rate is high at night, so the restaurant manager needs to strengthen the security measures in the store to ensure the property in the store and the personal safety of customers. In addition, restaurant managers also need to pay attention to the physical condition and mental state of employees to avoid accidents.

3. Market competition: Night is the prime time of the catering industry, and many restaurants will launch special preferential activities and services to attract consumers to eat. In order to maintain competitiveness, restaurant managers must always pay attention to market trends, formulate corresponding marketing strategies, and enhance the visibility and reputation of the store.