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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Personal suitability: Client focus. Flexibility. Organized. Team player. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Night. Day. Weekend.