Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Tasks: 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. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Standing for extended periods. Personal suitability: Client focus. Dependability. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Early morning. Experience: 7 months to less than 1 year. Employment terms options: Evening. Morning. Night. Day. Weekend. Other benefits: Parking available.