Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Conduct performance reviews. Organize and maintain inventory. 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. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Personal suitability: Client focus. Reliability. Team player. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day. Weekend. Overtime available.