restaurant manager
Analyze budget to boost and maintain the restaurantโs profits, Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies, Evaluate daily operations, Monitor revenues to determine labour cost, Plan and organize daily operations, Recruit staff, Set staff work schedules, Supervise staff, Balance cash and complete balance sheets, cash reports and related forms, Cost products and services, Ensure health and safety regulations are followed, Negotiate with clients for catering or use of facilities, Participate in marketing plans and implementation, Address custom
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