Job Order Detail

Description

1. Analyze budget to boost and maintain the restaurant's profits;
2. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies;
3. Plan and organize daily operations, and evaluate daily operations;
4. Recruit, train and supervise staff;
5. Set staff work schedules and monitor staff performance;
6. Organize and maintain inventory;
7. Ensure health and safety regulations are followed;
8. Negotiate arrangements with suppliers for food and other supplies;
9. Provide customer service;
10. Manage events.