Education: College/CEGEP. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Plan and organize daily operations. 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. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Personal suitability: Efficient interpersonal skills. Excellent oral communication. Flexibility. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.