Responsibilities Tasks Analyze the budget to increase and maintain restaurant profits Evaluate daily operations Control receipts to determine labor costs Plan and organize daily operations Recruit staff 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 Conduct performance reviews Establish the cost of products and services Organize and maintain current inventory Negotiate with suppliers regarding the supply of food products and other products Discuss with clients regarding catering services or facility use Resolve customer complaints and address their concerns Provide customer service Supervisory functions and activities 5 to 10 people