Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . 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. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 11-15 people. Certificates, licences, memberships, and courses : Serving It Right Certificate. Personal suitability: Client focus. Efficient interpersonal skills. Organized. Team player. Experience: 2 years to less than 3 years.