Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Recruit staff. Set staff work schedules. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. Government programs: Recognized employer. Experience: 2 years to less than 3 years.