Responsibilities Tasks Develop a budget to determine the cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices based on the restaurant budget Control receipts to determine labour costs Plan and organize daily operations Set staff work schedules Determine the type of services that will be offered and establish operating procedures Cash out and complete balance sheets, cash statements and supporting documents Conduct performance reviews Establish the cost of products and services Ensure that health and safety rules are respected Deal with suppliers regarding the supply of food products and other products Handle customer complaints and address their concerns Provide customer service Benefits Health benefits Dental care plan Health care plan