Education: Secondary (high) school graduation certificate. Work setting: Urban area. 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. Balance cash and complete balance sheets, cash reports and related forms. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. 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: 5-10 people. Security and safety: Basic security clearance. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Repetitive tasks. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Personal suitability: Accurate. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Ability to multitask. Government programs: Recognized employer. Experience: 1 year to less than 2 years. Financial benefits: Gratuities.