Education: College/CEGEP. Work setting: Relocation costs covered by employer. 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 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. 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. Perform same duties as workers supervised. Supervision: Staff in various areas of responsibility. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Standing for extended periods. Personal suitability: Efficient interpersonal skills. Excellent oral communication. Organized. Team player. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Day. Weekend. Other benefits: Other benefits. Support for newcomers and refugees: Supports social and labour market integration of newcomers and/or refugees (for example: facilitating access to community resources, language training, skills training, etc.). Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees . Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Indigenous people: Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .