Education: Other trades certificate or diploma. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Organize and maintain inventory. Ensure health and safety regulations are followed. Provide customer service. Supervision: 3-4 people. Experience: 7 months to less than 1 year.