restaurant manager
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies, Evaluate daily operations, Modify food preparation methods and menu prices according to the restaurant budget, Monitor revenues to determine labour cost, Monitor staff performance, Plan and organize daily operations, Set staff work schedules, Determine 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, Organize and maintain inventory, Ensure health and s
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