Major Job Responsibilities · 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 · Set staff work schedules · 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 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 · Address customers' complaints or concerns · Provide customer service · Manage events Supervision: 5-10 people