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Tasks
- Analyze budget to boost and maintain the restaurant's profits
- Evaluate daily operations
- 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
- Set staff work schedules
- Supervise staff
- 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
- Address customers' complaints or concerns
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