Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Tasks Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Modify food preparation methods and menu prices according to the restaurant budget Plan and organize daily operations Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Participate in marketing plans and implementation Provide customer service Supervision 11-15 people Work conditions and physical capabilities Fast-paced workplace Handling heavy loads Attention to detail Combination of sitting, standing, walking Personal suitability Accurate Client focus Dependability Excellent oral communication Excellent written communication Organized Team player Work Term: Permanent Work Language: English Hours: 32 hours per week