Education: Exprience: Education Secondary (high) school graduation certificate Tasks 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 Plan and organize daily operations Set staff work schedules Supervise staff Train staff 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 Address customers'' complaints or concerns Provide customer service Manage events Supervision 5-10 people Work conditions and physical capabilities Repetitive tasks Attention to detail Personal suitability Accurate Client focus Dependability Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Experience Experience an asset Dure de l''emploi: Permanent Langue de travail: Anglais Heures de travail: 40 hours per week