Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year Experience: 1 year to less than 2 years or equivalent experience Tasks Analyze budget to boost and maintain the restaurant''s profits Evaluate daily operations Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Set staff work schedules Supervise staff Train staff Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations 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 Leading/instructing individuals Address customers'' complaints or concerns Provide customer service Supervision 3-4 people Screening questions Do you have experience working in this field? Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week