Education: Secondary (high) school graduation certificate Experience: 3 years to less than 5 years Tasks Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Supervision 5-10 people Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week