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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Determine type of services to be offered and implement operational procedures. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. 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. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Train staff in job duties, sanitation and safety procedures. Supervise and co-ordinate activities of staff who prepare and portion food. Establish work schedules. Supervision: 3-4 people. 5-10 people. Screening questions: Are you authorized to work in Canada?. Do you have experience working in this field?. Experience: 2 years to less than 3 years.