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's budget
Monitor receipts to determine labor costs
Monitor staff performance
Plan and organize daily operations
Set staff work schedules
Supervise staff
Train staff
Determine the type of services to be offered and establish operating procedures
Cash out and complete balance sheets, cash statements and supporting documents
Establish the cost of products and services
Organize and maintain an up-to-date inventory
Ensure that health and safety rules are complied with
Participate in the development and implementation of marketing plans
Address customer complaints and respond to their concerns
Provide customer service