Tasks

Analyze budget to boost and maintain the restaurant's profits
Monitor revenues to determine labour cost
Monitor staff performance
Plan and organize daily operations
Recruit staff
Set staff work schedules
Supervise staff
Determine type of services to be offered and implement operational procedures
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
Resolve issues that may arise, including customer requests, complaints and supply shortages

Work conditions and physical capabilities