Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 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 Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Supervise staff Train staff Determine type of services to be offered and implement operational procedures Cost products and services Ensure health and safety regulations are followed Address customers' complaints or concerns Employment terms options Evening Employment terms options Shift Morning Day Work Term: Permanent Work Language: English Hours: 35 to 40 hours per week