Education: Secondary (high) school graduation certificate. Work setting: Various locations. 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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Train staff. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Address customers' complaints or concerns. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Efficient interpersonal skills. Flexibility. Organized. Team player. Ability to multitask. Experience: 1 year to less than 2 years.