Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. 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. Train staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Cuisine specialties: Japanese cuisine. Transportation/travel information: Public transportation is available. Personal suitability: Efficient interpersonal skills. Organized. Screening questions: Do you have experience working in this field?. Government programs: Recognized employer. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend. Health benefits: Dental plan. Financial benefits: Bonus. Gratuities.