Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 1 year to less than 2 years Work setting Willing to relocate Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Recruit staff Supervise staff Determine type of services to be offered and implement operational procedures Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Supervision 3-4 people Work conditions and physical capabilities Rapid-paced environment Work under pressure Attention to detail Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week