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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
- Modify food preparation methods and menu prices according to the restaurant budget
- Monitor staff performance
- Plan and organize daily operations
- Set staff work schedules
- Supervise staff
- Train staff
- Conduct performance reviews
- Cost products and services
- Organize and maintain inventory
- Participate in marketing plans and implementation
- Provide customer service
- Manage events
Health benefits
- Health care plan
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