Education: College/CEGEP. 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 . Plan and organize daily operations. Recruit staff. Supervise staff. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Combination of sitting, standing, walking. Large workload. Personal suitability: Client focus. Organized. Reliability. Team player. Ability to multitask. Experience: 1 year to less than 2 years. Employment terms options: Shift.