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Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. Conduct performance reviews. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Experience: 2 years to less than 3 years. Other benefits: Other benefits.