Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Modify food preparation methods and menu prices according to the restaurant budget
• Monitor revenues to determine labour cost
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail

Personal suitability

• Organized
• Team player