Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Budgetary responsibility: $100,001 - $500,000. $500,001 - $1,500,000. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Plan and organize daily operations. Set staff work schedules. 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. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Personal suitability: Accurate. Efficient interpersonal skills. Organized. Experience: 2 years to less than 3 years.