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Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Experience: 2 years to less than 3 years.