Education: Secondary (high) school graduation certificate. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. 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. Balance cash and complete balance sheets, cash reports and related forms. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Supervision: 5-10 people. Work conditions and physical capabilities: Fast-paced environment. Repetitive tasks. Attention to detail. Combination of sitting, standing, walking. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 2 years to less than 3 years. Financial benefits: Gratuities. Support for youths: Participates in a government or community program or initiative that supports youth employment. Offers on-the-job training tailored to youth. Offers mentorship, coaching and/or networking opportunities for youth. Provides awareness training to employees to create a welcoming work environment for youth.