Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. 16-20 people. Certificates, licences, memberships, and courses : Smart Serve. Safe Food Handling certificate. Food Safety Certificate. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Client focus. Dependability. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Night. Day. Overtime required. Health benefits: Health care plan.