Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 3 years to less than 5 years Tasks 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 Conduct performance reviews Cost products and services Ensure health and safety regulations are followed Leading/instructing individuals Address customers' complaints or concerns Provide customer service Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week