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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 . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Experience: 2 years to less than 3 years.