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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 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. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Excellent oral communication. Flexibility. Reliability. Experience: 1 year to less than 2 years.