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 . Plan and organize daily operations. Supervise staff. Train staff. Cost products and services. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Experience: 2 years to less than 3 years.