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. Evaluate daily operations . Plan and organize daily operations. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Work conditions and physical capabilities: Fast-paced environment. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Personal suitability: Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Reliability. Experience: 1 year to less than 2 years.