- 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 revenues to determine labour cost
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Organize and maintain inventory
- Ensure health and safety regulations are followed
- Leading/instructing individuals
- Address customers' complaints or concerns
- Provide customer service