Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Manage events. Work conditions and physical capabilities: Work under pressure. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Government programs: Recognized employer. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Morning. Night. Day. Weekend. Overtime required. Health benefits: Dental plan. Health care plan. Other benefits: Other benefits.