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Education: Secondary (high) school graduation certificate. Tasks: Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Recruit staff. Set staff work schedules. Train staff. Determine type of services to be offered and implement operational procedures. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Supervision: 3-4 people. 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Flexibility. Reliability. Team player. Experience: 1 year to less than 2 years.