Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Tasks - Analyze budget to boost and maintain the restaurant’s profits - Evaluate daily operations - Plan and organize daily operations - Set staff work schedules - Supervise staff - Conduct performance reviews - Organize and maintain inventory - Negotiate arrangements with suppliers for food and other supplies - Negotiate with clients for catering or use of facilities - Address customers' complaints or concerns - Provide customer service Benefits - Other benefits
