Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Train staff in job duties, sanitation and safety procedures. Supervise and co-ordinate activities of staff who prepare and portion food. Establish work schedules. Ensure that food and service meet quality control standards. Experience: 2 years to less than 3 years.