Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: 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. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. 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. Supervision: 3-4 people. Screening questions: Do you meet the language requirements listed in the job posting for the position (English or French)?. Employment terms options: Early morning. Experience: 7 months to less than 1 year. Employment terms options: Evening. Morning. Support for youths: Offers on-the-job training tailored to youth. Offers mentorship, coaching and/or networking opportunities for youth. Provides awareness training to employees to create a welcoming work environment for youth.