Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Balance cash and complete balance sheets, cash reports and related forms. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Client focus. Flexibility. Organized. Team player. Ability to multitask. Experience: 1 year to less than 2 years.