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 Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff 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 Other benefits Other perks Work Term: Permanent Work Language: English Hours: 32 to 40 hours per week