Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Monitor revenues to determine labour cost
Plan and organize daily operations
Set staff work schedules
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 with clients for catering or use of facilities
Participate in marketing plans and implementation
Address customers' complaints or concerns
Provide customer service

Supervision