Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Personal suitability: Excellent oral communication. Flexibility. Organized. Team player. Screening questions: Do you have experience working in this field?. Experience: 1 year to less than 2 years. Employment terms options: To be determined.