Education: Secondary (high) school graduation certificate. 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. Monitor revenues to determine labour cost . Plan and organize daily operations. Supervise staff. Train staff. Enforce provincial/territorial liquor legislation and regulations. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Train staff in job duties, sanitation and safety procedures. Supervise and co-ordinate activities of staff who prepare and portion food. Prepare and submit reports. Prepare budget and cost estimates. Maintain records of stock, repairs, sales and wastage. Estimate ingredient and supplies required for meal preparation . Ensure that food and service meet quality control standards. Hire food service staff. Government programs: Recognized employer. Experience: 1 year to less than 2 years. Health benefits: Dental plan. Health care plan. Financial benefits: Life insurance.