Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. 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. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Supervision: 1 to 2 people. Computer and technology knowledge: MS Office. MS Outlook. MS Windows. Point of sale system. Transportation/travel information: Own vehicle. Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Handling heavy loads. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend.