Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Manage events. Security and safety: Reference required. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Personal suitability: Client focus. Flexibility. Organized. Reliability. Team player. Ability to multitask. Government programs: Recognized employer. Experience: 2 years to less than 3 years.