Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 7 months to less than 1 year Tasks Analyze budget to boost and maintain the restaurant's profits 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 Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Conduct performance reviews Organize and maintain inventory Ensure health and safety regulations are followed Address customers' complaints or concerns Provide customer service Supervision 3-4 people Work conditions and physical capabilities Fast-paced environment Tight deadlines Attention to detail Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Employment terms options Evening Shift Flexible schedule Morning Night On call Day Weekend Work Term: Permanent Work Language: English Hours: 30 to 44 hours per week