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 . Monitor revenues to determine labour cost . Plan and organize daily operations. Set staff work schedules. Supervise staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Security and safety: Criminal record check. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Experience: 1 year to less than 2 years.