# Job Description - Restaurant
**Work Environment:** Restaurant
**Responsibilities and Tasks**
- Evaluate daily operations
- Review receipts to determine labor costs
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Determine the types of services to be offered and establish operating procedures
- Conduct performance reviews
- Establish pricing for products and services
- Organize and maintain up-to-date inventory
- Ensure health and safety regulations are followed
- Negotiate with suppliers regarding the provision of food products and other supplies
- Participate in the development and implementation of marketing plans
- Address customer complaints and concerns
- Train staff in food preparation, cooking, and handling
- Supervise kitchen staff and assistants
- Order supplies and equipment
- Manage kitchen activities
- Inspect kitchens and service areas
- Maintain inventory and records of food, items, and equipment
- Plan, organize, direct, control, and evaluate daily operations
- Supervise 5 to 10 people
**Experience and Specialization**
- Type of cuisine: International
**Additional Information**
**Working Conditions and Physical Demands**
- Fast-paced work environment
- Work under pressure
- Tight deadlines
- Repetitive tasks
- Handle heavy loads
- Physically demanding
- Attention to detail
- Standing for long periods
**Personal Qualities**
- Precise
- Customer-focused attitude
- Sense of responsibility
- Effective interpersonal relations
- Excellent oral communication
- Flexibility
- Organizational skills
- Reliable
- Team spirit
- Initiative
- Good judgment