Job Description

• Analyze the budget to boost and maintain the restaurant’s profits
• Evaluate daily operations
• Modify food preparation methods and menu prices according to the restaurant's budget
• Monitor revenues to determine labour costs
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Enforce provincial/territorial liquor legislation and regulations
• Negotiate arrangements with suppliers for food and other supplies
• Address customers' complaints or concerns

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