Education: Secondary (high) school graduation certificate. or equivalent experience. 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. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Provide customer service. Manage events. Cuisine specialties: South Indian. Employment terms options: Evening. Shift. Flexible hours. Morning. Experience: 5 years or more. Employment terms options: On call. Day.