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 Evaluate daily operations Modify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Plan and organize daily operations Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms 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 Provide customer service Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week