Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. Work setting: Rural area. Food service establishment. 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. 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. 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. Supervise and co-ordinate activities of staff who prepare and portion food. Prepare food order summaries for chef. Prepare budget and cost estimates. Maintain records of stock, repairs, sales and wastage. Establish work schedules. Estimate ingredient and supplies required for meal preparation . Ensure that food and service meet quality control standards. Supervision: 5-10 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. ProServe program. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Weekend.