Education: Secondary (high) school graduation certificate. 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 . Plan and organize daily operations. Recruit staff. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Participate in marketing plans and implementation. Address customers' complaints or concerns. Supervision: 3-4 people. Experience: 1 year to less than 2 years.