Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Tasks: Analyze budget to boost and maintain the restaurant's profits. Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Train staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Experience: 1 to less than 7 months.