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 . 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. Recruit staff. Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Personal suitability: Accurate. Client focus. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Night. Day. Weekend.