WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Tight deadlines
• Attention to detail

• Analyze budget to boost and maintain the restaurant’s profits
• 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
• Plan and organize daily operations
• Set staff work schedules
• Balance cash and complete balance sheets, cash reports and related forms
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Address customers’ complaints or concerns
• Provide customer service
• Plan, organize, direct, control and evaluate daily operations