Education: College/CEGEP. 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 . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 11-15 people. Certificates, licences, memberships, and courses : First Aid Certificate. CPR Certificate. Security and safety: Criminal record check. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Combination of sitting, standing, walking. Personal suitability: Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Experience: 2 years to less than 3 years.