Job Description
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
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Recruit staff
- Supervise staff
- Determine type of services to be offered and implement operational procedures
- Cost products and services
- Organize and maintain inventory
- Provide customer service
Supervision
