Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. 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 . Plan and organize daily operations. Recruit staff. Supervise staff. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Experience: 2 years to less than 3 years.