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Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Recruit staff. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Experience: 1 year to less than 2 years.