Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Plan and organize daily operations. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Supervision: 5-10 people. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. To be determined. Day. Weekend.