Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. 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. Resolve issues that may arise, including customer requests, complaints and supply shortages. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend.