Restaurant manager

 Hire new staff members, and provide proper training to them.
 Scheduling duties including setting up timetables for staff and keeping record of their attendance.
 Set goals for the restaurant by planning and determining the best ways to accomplish them by organizing, directing and controlling.
 Evaluating the output and correcting the errors in the approach.
 Deciding what products and services should be offered and what should be discontinued.
 Setting up and altering prices and procedures along with keeping track of staff performance.
 Monitoring the sales of the Restaurent and handling customer complaints.
 Keeping track of store’s inventory and managing negotiations with the suppliers for food.
 Making sure that health and safety procedures are being followed in the restaurant at all times.
 Monitoring revenues of the company.