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 . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Set staff work schedules. 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. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Participate in marketing plans and implementation. Leading/instructing individuals. Work conditions and physical capabilities: Fast-paced environment. Handling heavy loads. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Screening questions: Are you available to start on the date listed in the job posting?. Do you have experience working in this field?. Do you meet the language requirements listed in the job posting for the position (English or French)?. Experience: 2 years to less than 3 years. Health benefits: Health care plan.