Education: Secondary (high) school graduation certificate. Work setting: Urban area. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Certificates, licences, memberships, and courses : ProServe program. Computer and technology knowledge: Point of sale system. Personal suitability: Dependability. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.