Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Plan and organize daily operations. Recruit staff. Train staff. Conduct performance reviews. 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. Address customers' complaints or concerns. Experience: 2 years to less than 3 years.