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
Plan and organize daily operations
Recruit staff
Set staff work schedules
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation
Address customers' complaints or concerns
Manage events

Work conditions and physical capabilities