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. Train staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: Working groups. Experience: 7 months to less than 1 year. Employment terms options: Evening. Shift. Flexible hours. Morning. To be determined. Day. Weekend. Overtime available.