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. 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. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. 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. Supervision: 1 to 2 people. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Attention to detail. Standing for extended periods. Personal suitability: Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Excellent written communication. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years.