Education: Other trades certificate or diploma. Tasks: 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. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Leading/instructing individuals. Address customers' complaints or concerns. Train staff in job duties, sanitation and safety procedures. Maintain records of stock, repairs, sales and wastage. Establish and implement policies and procedures. Ensure compliance with government regulations. Plan menus and ensure food meets quality standards. Plan, organize, direct, control and evaluate daily operations. Participate in staff meetings. Personal suitability: Team player. Experience: 3 years to less than 5 years.