Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Supervise 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. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Experience: 3 years to less than 5 years.