Education: Bachelor''s degree Experience: 5 years or more 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 staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers'' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Supervision 5-10 people Employment terms options Early morning Evening Shift Morning Employment terms options Day Health advantages Dental plan Disability benefits Health care plan Vision care benefits Other benefits Other benefits Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week