Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Tasks Analyze budget to boost and maintain the restaurant''s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Plan and organize daily operations Train staff Conduct performance reviews Cost products and services Organize and maintain inventory 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 Work conditions and physical capabilities Fast-paced setting Tight deadlines Repetitive tasks Physically demanding Attention to detail Personal suitability Efficient interpersonal skills Excellent oral communication Excellent written communication Flexibility Reliability Work Term: Permanent Work Language: English Hours: 30 hours per week