Education: Secondary (high) school graduation certificate. 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 . Recruit staff. Set staff work schedules. Supervise staff. Train staff. Cost products and services. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Supervision: 16-20 people. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Does not require Canadian work experience. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Indigenous people: Offers mentorship, coaching and/or networking opportunities for Indigenous workers . Supports for visible minorities: Applies hiring policies that discourage discrimination against members of visible minorities (for example: anonymizing the hiring process, etc.).