Education: Secondary (high) school graduation certificate. Work setting: Various locations. 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: More than 20 people. Certificates, licences, memberships, and courses : Workplace Hazardous Materials Information System (WHMIS) Certificate. Safe Food Handling certificate. Food Safety Certificate. Computer and technology knowledge: Electronic cash register. MS Office. Point of sale system. Transportation/travel information: Own transportation. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Handling heavy loads. 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. Experience: 2 years to less than 3 years. Employment terms options: Night. Day. Weekend. Financial benefits: Mileage paid.