Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Monitor staff performance . Set staff work schedules. Determine type of services to be offered and implement operational procedures. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Experience: 2 years to less than 3 years.