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Tasks

Analyze budget to boost and maintain the restaurant's profits
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
Conduct performance reviews
Organize and maintain inventory
Ensure health and safety regulations are followed
Participate in marketing plans and implementation
Address customers' complaints or concerns
Work Term: Permanent
Work Language: English
Hours: 32.5 hours per week