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Restaurant managers generally look after the behind-the-scene aspects of running a restaurant. They direct the staff, look after the money for the owners, and keep track of stock.

Ensure the business plans are followed, deal with financial management of the business, meet legal compliance, develop staff, engage with the customer based, develop strategies to enhance footfall, develop with staff a menu that meets the needs of the business , maintain budgets, negotiate suppliers and stock cost and maintain their own competencies in the restaurant trade

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Q: If you are a restaurant manager what do you do to your restaurant?
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