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. Supervise staff. Train staff. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Supervision: 11-15 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Organized. Team player. Experience: 1 year to less than 2 years.