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 restaurant budget
Control 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
Reconcile cash and complete balance sheets, cash statements and supporting documents
Establish the cost of products and services
Organize and maintain up-to-date inventory
Ensure compliance with health and safety regulations
Participate in the development and implementation of marketing plans
Address customer complaints and respond to their concerns
Provide customer service