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. Set staff work schedules. Supervise staff. Train staff. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Supervision: 3-4 people. Transportation/travel information: Own transportation. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 7 months to less than 1 year. Employment terms options: Evening. Morning. Day. Weekend.