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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 3-4 people. Computer and technology knowledge: MS Access. MS Excel. MS Outlook. MS Windows. MS Word. Spreadsheet. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Large workload. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Team player. Ability to multitask. Government programs: Recognized employer. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Morning. Day. Weekend.