Education: Bachelor's degree. Hospitality administration/management, general. or equivalent experience. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: More than 20 people. Employment terms options: Early morning. Government programs: Recognized employer. Employment terms options: Evening. Shift. Morning. Experience: 5 years or more. Employment terms options: Night. Day. Weekend.