Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years 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 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 Manage events Supervision 16-20 people Work conditions and physical capabilities Rapid-paced environment Work under pressure Tight deadlines Attention to detail Personal suitability Accurate Client focus Efficient interpersonal skills Excellent oral communication Excellent written communication Organized Team player Ability to multitask Employment terms options Day Work Term: Permanent Work Language: English Hours: 35 hours per week