Education: Exprience: Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Tasks 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 Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms 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 Personal suitability Accurate Client focus Dependability Productive interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Experience 2 years to less than 3 years Dure de l''emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week