Education: Secondary (high) school graduation certificate Experience: 2 years to less than 3 years Tasks 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 staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews Enforce provincial/territorial liquor legislation and regulations Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Address customers' complaints or concerns Provide customer service Manage events Personal suitability Client focus Organized Team player Employment terms options Evening Employment terms options Night Day Weekend Work Term: Permanent Work Language: English Hours: 40 hours per week