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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. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. Work conditions and physical capabilities: Repetitive tasks. Attention to detail. Personal suitability: Accurate. Client focus. Dependability. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 1 year to less than 2 years.