Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 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 Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Recruit staff Set staff work schedules Supervise staff 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 Work Term: Permanent Work Language: English Hours: 35 hours per week