Tasks
Analyze budget to boost and maintain the restaurant’s profits
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers’ complaints or concerns
