Education: College/CEGEP Experience: 1 year to less than 2 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 revenues to determine labour cost Plan and organize daily operations Set staff work schedules Supervise staff Balance cash and complete balance sheets, cash reports and related forms Ensure health and safety regulations are followed Participate in marketing plans and implementation Employment terms options Evening Employment terms options Shift Morning Day Work Term: Permanent Work Language: English Hours: 35 hours per week