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Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Experience: 2 years to less than 3 years.