Tasks

Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Plan and organize daily operations
Supervise staff
Train staff
Cost products and services
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns

Work conditions and physical capabilities