Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Willing to relocate. 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. Recruit staff. Supervise staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Supervision: 3-4 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Experience: 1 year to less than 2 years.