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Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
- Evaluate daily operations
- Monitor revenues to determine labour cost
- Monitor staff performance
- Plan and organize daily operations
- Supervise staff
- Balance cash and complete balance sheets, cash reports and related forms
- Negotiate arrangements with suppliers for food and other supplies
- Participate in marketing plans and implementation
- Address customers' complaints or concerns
- Provide customer service
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