Education: College/CEGEP. Tasks: 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 . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Address customers' complaints or concerns. Provide customer service. Manage events. Work conditions and physical capabilities: Fast-paced environment. Personal suitability: Client focus. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Evening. Experience: 3 years to less than 5 years. Employment terms options: Day. Weekend. Overtime required.