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. 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. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Provide customer service. Supervise kitchen staff and helpers. Computer and technology knowledge: MS Excel. Point of sale system. Spreadsheet. Personal suitability: Client focus. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Experience: 1 year to less than 2 years. Employment terms options: Morning.