Education: Secondary (high) school graduation certificate. or equivalent experience. Work setting: Rural area. Budgetary responsibility: 0 - $100,000. 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. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. 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. Supervision: 11-15 people. Computer and technology knowledge: Accounting software. Electronic cash register. MS Excel. Point of sale system. Spreadsheet. Work conditions and physical capabilities: Attention to detail. Screening questions: Do you have experience working in this field?. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. Morning. Day. Weekend. Overtime available. Financial benefits: Bonus.