Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . 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. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Address customers' complaints or concerns. Provide customer service. Supervision: 1 to 2 people. 3-4 people. Work conditions and physical capabilities: Fast-paced environment. Repetitive tasks. Standing for extended periods. Personal suitability: Client focus. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Experience: 1 year to less than 2 years. Employment terms options: To be determined. Support for persons with disabilities: Provides awareness training to employees to create a welcoming work environment for persons with disabilities. Support for newcomers and refugees: Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees . Support for youths: Provides awareness training to employees to create a welcoming work environment for youth. Support for Indigenous people: Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers .