Restaurant Manager

Analyze budget to boost and maintain the restaurant’s profits; Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies; Monitor revenues to determine labour cost; Monitor staff performance; Supervise staff; Train staff; Determine type of services to be offered and implement operational procedures; Conduct performance reviews; Cost products and services; Organize and maintain inventory; Ensure health and safety regulations are followed; Negotiate with clients for catering or use of facilities; Address customers' complaints or concerns; Plan, organize, direct, control and evaluate daily operations.