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 Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies 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 Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Address customers' complaints or concerns Work conditions and physical capabilities Quick-paced environment Work under pressure Attention to detail Personal suitability Client focus Excellent oral communication Organized Ability to multitask Employment terms options Evening Shift Employment terms options Weekend Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week