Restaurant manager

Education: Secondary (high) school graduation certificate. Tasks: Plan and organize daily operations. Train staff. Determine type of services to be offered and implement operational procedures. 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. Supervision: 3-4 people. Work conditions and physical capabilities: Repetitive tasks. Attention to detail. Personal suitability: Excellent oral communication. Flexibility. Organized. Team player. Experience: 1 year to less than 2 years.