Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. 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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train 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. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Computer and technology knowledge: Electronic cash register. MS Excel. MS Office. MS Outlook. MS PowerPoint. MS Word. Point of sale system. Transportation/travel information: Valid driver's licence. Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend.