Education: Secondary (high) school graduation certificate. 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Security and safety: Criminal record check. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Weekend. Financial benefits: Gratuities.