Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Balance cash and complete balance sheets, cash reports and related forms. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Experience: 1 year to less than 2 years.