Education: Secondary (high) school graduation certificate. Work setting: Urban area. Budgetary responsibility: $1,500,001 - $4,000,000. 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 . Modify food preparation methods and menu prices according to the restaurant budget . 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. 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. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Plan, organize, direct, control and evaluate daily operations. Supervision: 3-4 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Computer and technology knowledge: Point of sale system. Security and safety: Criminal record check. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Large workload. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Flexible hours. Experience: 3 years to less than 5 years. Employment terms options: On call. Day. Weekend.