Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Hospitality administration/management, other. 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 . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Plan, organize, direct, control and evaluate daily operations. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Computer and technology knowledge: Electronic cash register. MS Excel. Point of sale system. Spreadsheet. Work conditions and physical capabilities: Tight deadlines. Repetitive tasks. Handling heavy loads. Physically demanding. Attention to detail. Personal suitability: Client focus. Excellent oral communication. Organized. Reliability. Team player. Ability to multitask. Experience: 7 months to less than 1 year. Employment terms options: Morning.