Education: Exprience: Education Secondary (high) school graduation certificate Tasks Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Supervise staff Train staff Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Supervision 5-10 people Employment terms options Evening Experience 1 year to less than 2 years Employment terms options Morning To be determined Day Weekend Dure de l''emploi: Permanent Langue de travail: Anglais Heures de travail: 32 to 40 hours per week