Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years 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 Determine type of services to be offered and implement operational procedures 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 Participate in marketing plans and implementation Address customers'' complaints or concerns Provide customer service Supervision 11-15 people Government programs Recognized employer Employment terms options Evening Shift Employment terms options Morning Night Day Weekend Health benefits Dental plan Health care plan Vision care benefits Financial advantages Gratuities Work Term: Permanent Work Language: English Hours: 35 hours per week