Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Tasks: Analyze budget to boost and maintain the restaurant's profits. Evaluate daily operations . Monitor staff performance . Plan and organize daily operations. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Cost products and services. 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. Security and safety: Bondable. Criminal record check. Transportation/travel information: Public transportation is not available. Willing to travel. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Flexible hours. Morning. Night. Experience: Will train. Employment terms options: Day. Weekend.