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Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Train staff
• Cost products and services
• Organize and maintain inventory
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service
• Manage events

Supervision

• 3-4 people