Education: College/CEGEP. or equivalent experience. Work setting: Various locations. 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 . 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. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Address customers' complaints or concerns. Supervision: Staff in various areas of responsibility. Computer and technology knowledge: MS Excel. MS Office. Point of sale system. Spreadsheet. Transportation/travel information: Willing to travel. Work conditions and physical capabilities: Work under pressure. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Organized. Ability to multitask. Experience: 5 years or more.