Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. Supervise staff. Train staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Supervision: 3-4 people. Experience: 1 year to less than 2 years.