Education: Secondary (high) school graduation certificate. Tasks: Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Determine type of services to be offered and implement operational procedures. Cost products and services. Organize and maintain inventory. 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. Provide customer service. Experience: 2 years to less than 3 years.