Education: College/CEGEP. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Set staff work schedules. Train staff. Enforce provincial/territorial liquor legislation and regulations. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Personal suitability: Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.