Analyze budget to boost and maintain the restaurant’s profits; Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies; Monitor revenues to determine labour cost; Set staff work schedules; Supervise staff; Balance cash and complete balance sheets, cash reports and related forms; Conduct performance reviews; Cost products and services; Enforce provincial/territorial liquor legislation and regulations; Ensure health and safety regulations are followed; Negotiate with clients for catering or use of facilities; Participate in marketing plans and implementation; Leading/instructing individuals; Address customers' complaints or concerns; Provide customer service; Plan, organize, direct, control and evaluate daily operations.

N/A.