Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Monitor revenues to determine labour cost . Plan and organize daily operations. Set staff work schedules. Train staff. Enforce provincial/territorial liquor legislation and regulations. 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. Supervision: 5-10 people. Computer and technology knowledge: Point of sale system. Work conditions and physical capabilities: Fast-paced environment. Attention to detail. Personal suitability: Organized. Reliability. Team player. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. Morning.