Education: Other trades certificate or diploma Experience: 2 years to less than 3 years or equivalent experience Tasks Analyze budget to boost and maintain the restaurant''s profits Evaluate daily operations Plan and organize daily operations Set staff work schedules Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services 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 Work Term: Temporary Work Language: English Hours: 35 hours per week