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. Monitor revenues to determine labour cost . Monitor staff performance . Recruit staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Experience: 5 years or more.