Education: Secondary (high) school graduation certificate. or equivalent experience. Tasks: Evaluate daily operations . 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. Supervise staff. Train staff. Balance cash and complete balance sheets, cash reports and related forms. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Manage events. Experience: 1 year to less than 2 years. Support for newcomers and refugees: Supports newcomers and/or refugees with foreign credential recognition. Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Indigenous people: Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .