--------- Analyze budget to boost and maintain the restaurant's profits
Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Modify food preparation methods and menu prices according to the restaurant budget
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Determine type of services to be offered and implement operational procedures
Ensure health and safety regulations are followed
Address customers' complaints or concerns
Supervision
--------------- 16-20 people
Work conditions and physical capabilities
--------------------------------------------- Fast-paced environment
Attention to detail
Combination of sitting, standing, walking