--------- Modify food preparation methods and menu prices according to the restaurant budget
Plan and organize daily operations
Recruit staff
Supervise staff
Train staff
Determine type of services to be offered and implement operational procedures
Organize and maintain inventory
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate with clients for catering or use of facilities
Participate in marketing plans and implementation
Leading/instructing individuals
Advise on menu selections
Address customers' complaints or concerns
Provide customer service
Plan and control budget and expenditures
Answer customers' questions regarding menu items and preparation methods
Cuisine specialties
----------------------- Gluten-free
Vegan
Specialization/experience (business sales and services)