Education: Secondary (high) school graduation certificate. Tasks: 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 . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Cost products and services. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Manage events. Experience: 7 months to less than 1 year. Employment terms options: Evening. Morning. Day. Weekend. Support for newcomers and refugees: Does not require Canadian work experience. Support for youths: Offers on-the-job training tailored to youth. Provides awareness training to employees to create a welcoming work environment for youth. Support for Veterans: Provides awareness training to employees to create a welcoming work environment for Veterans . Support for Indigenous people: Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers . Support for mature workers: Applies hiring policies that discourage age discrimination . Supports for visible minorities: Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.).