Responsibilities

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
• Monitor staff performance
• Plan and organize daily operations
• Supervise staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns