Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Train staff in job duties, sanitation and safety procedures. Supervise and co-ordinate activities of staff who prepare and portion food. Prepare and submit reports. Prepare budget and cost estimates. Maintain records of stock, repairs, sales and wastage. Establish methods to meet work schedules. Establish work schedules. Estimate ingredient and supplies required for meal preparation . Ensure that food and service meet quality control standards. Work conditions and physical capabilities: Fast-paced environment. Experience: 7 months to less than 1 year.