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 Tasks Analyze budget to boost and maintain the restaurant''s profits Evaluate daily operations Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed 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 Supervisory Experience Work Term: Permanent Work Language: English Hours: 35 hours per week