Work setting

Tasks

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
Recruit staff
Supervise staff
Determine type of services to be offered and implement operational procedures
Conduct performance reviews
Enforce provincial/territorial liquor legislation and regulations
Ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Participate in marketing plans and implementation