Education: College/CEGEP. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Recruit staff. Supervise staff. Train staff. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Provide customer service. Manage events. Experience: 5 years or more. Employment terms options: To be determined.