Education: College/CEGEP. Tasks: 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. Train staff. Determine type of services to be offered and implement operational procedures. 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. Plan, organize, direct, control and evaluate daily operations. Security and safety: Basic security clearance. Criminal record check. Reference required. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Handling heavy loads. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Flexible hours. Morning. Day. Weekend.