Responsibilities

Tasks

• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers’ complaints or concerns
• Provide customer service
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Supervise kitchen staff and helpers
• Maintain records of stock, repairs, sales and wastage

Supervision

• 1 to 2 people