Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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 . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Manage events. Supervision: 16-20 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Organized. Team player. Ability to multitask. Experience: 1 year to less than 2 years. Employment terms options: Day.