Education: No degree, certificate or diploma. 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. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervisory Experience. Supervision: 5-10 people. 11-15 people. 16-20 people. Screening questions: Are you available for shift or on-call work?. Are you available to start on the date listed in the job posting?. Are you currently a student?. Employment terms options: Early morning. Evening. Shift. Flexible hours. Morning. Night. On call. Experience: Experience an asset. Employment terms options: To be determined. Day. Weekend. Health benefits: Dental plan. Health care plan. Financial benefits: Gratuities.