Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years 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 Determine type of services to be offered and implement operational procedures Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers'' complaints or concerns Manage events Personal suitability Productive interpersonal skills Reliability Ability to multitask Employment terms options Evening Shift Employment terms options Weekend Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week