Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor revenues to determine labour cost . Plan and organize daily operations. Train staff. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Supervision: 3-4 people. Employment terms options: Evening. Experience: 2 years to less than 3 years. Employment terms options: Morning. Night. Day. Weekend.