Education: Secondary (high) school graduation certificate. Tasks: 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. Cost products and services. Organize and maintain inventory. Address customers' complaints or concerns. Provide customer service. Supervision: 3-4 people. Work conditions and physical capabilities: Repetitive tasks. Physically demanding. Personal suitability: Excellent oral communication. Excellent written communication. Flexibility. Reliability. Experience: 7 months to less than 1 year.