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 Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Cost products and services Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Provide customer service Employment terms options Evening Employment terms options Morning Day Weekend Work Term: Permanent Work Language: English Hours: 30 to 35 hours per week