Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Supervision: 11-15 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Experience: 1 year to less than 2 years.