Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies

Modify food preparation methods and menu prices according to the restaurant budget

Monitor revenues to determine labour cost

Plan and organize daily operations

Set staff work schedules

Train staff

Organize and maintain inventory

Ensure health and safety regulations are followed

Negotiate arrangements with suppliers for food and other supplies

Negotiate with clients for catering or use of facilities

Address customers' complaints or concerns

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