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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
- Negotiate arrangements with suppliers for food and other supplies
- Negotiate with clients for catering or use of facilities
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Print This Job%20Assistant Manager - Food Services)
