Job Description

Modify food preparation methods and menu prices according to the restaurant's budget

Monitor revenues to determine labour cost

Monitor staff performance

Plan and organize daily operations

Recruit staff

Set staff work schedules

Supervise staff

Train staff

Determine the type of services to be offered and implement operational procedures

Balance cash and complete balance sheets, cash reports, and related forms

Conduct performance reviews

Cost products and services

Enforce provincial/territorial liquor legislation and regulations

Organize and maintain inventory

Negotiate arrangements with suppliers for food and other supplies

Negotiate with clients for catering or the use of facilities

Participate in marketing plans and implementation

Leading/instructing individuals

Address customers' complaints or concerns

Provide customer service

Manage events

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