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Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Address customers' complaints or concerns. Provide customer service. Experience: 7 months to less than 1 year.