Restaurant manager

Plan, organize, direct, control and evaluate daily operations
Determine type of services to be offered and implement operational procedures
Balance cash and complete balance sheets, cash reports and related forms
Enforce provincial/territorial liquor legislation and regulations
Organize and maintain inventory
Monitor revenues and modify procedures and prices
Ensure health and safety regulations are followed
Negotiate with clients for catering or use of facilities
Develop, implement and analyze budgets
Set staff work schedules and monitor staff performance
Address customers' complaints or concerns
Provide customer service
Recruit, train and supervise staff
Manage events