Click here to visit our USA site

Responsibilities

Tasks

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor staff performance
• Set staff work schedules
• Supervise staff
• Train staff
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Address customers' complaints or concerns