Education: Bachelor's degree. Tasks: Analyze budget to boost and maintain the restaurant's profits. 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. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Combination of sitting, standing, walking. Experience: 1 year to less than 2 years.