Education: Secondary (high) school graduation certificate. Work setting: Urban area. 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. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Enforce provincial/territorial liquor legislation and regulations. Negotiate arrangements with suppliers for food and other supplies. Supervision: 11-15 people. Experience: 2 years to less than 3 years. Employment terms options: Night.