Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Monitor staff performance . Plan and organize daily operations. Recruit staff. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. 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. Address customers' complaints or concerns. Manage events. Supervise staff or team. Resolve conflict situations. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Combination of sitting, standing, walking. Large workload. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Leadership. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Night. Day. Weekend.