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 staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. 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. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Tight deadlines. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Organized. Team player. Screening questions: Are you available to start on the date listed in the job posting?. Do you have experience working in this field?. Experience: 1 year to less than 2 years. Employment terms options: Shift.