Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Ability to multitask. Experience: 1 year to less than 2 years.