Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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 . Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Cost products and services. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Experience: 2 years to less than 3 years.