------------- Secondary (high) school graduation certificate
or equivalent experience
Tasks
--------- Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
Evaluate daily operations
Modify food preparation methods and menu prices according to the restaurant budget
Monitor staff performance
Plan and organize daily operations
Supervise staff
Determine type of services to be offered and implement operational procedures
Cost products and services
Organize and maintain inventory
Ensure health and safety regulations are followed
Address customers' complaints or concerns
Provide customer service
Clean kitchen and work areas