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

Monitor staff performance

Plan and organize daily operations

Set staff work schedules

Supervise staff

Train staff

Balance cash and complete balance sheets, cash reports and related forms

Cost products and services

Enforce provincial/territorial liquor legislation and regulations

Organize and maintain inventory

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