Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years Experience: 2 years to less than 3 years Tasks Analyze budget to boost and maintain the restaurant's profits Evaluate daily operations Monitor staff performance 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 Negotiate with clients for catering or use of facilities Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 3-4 people Personal suitability Client focus Efficient interpersonal skills Flexibility Organized Reliability Employment terms options Evening Shift Employment terms options Flexible schedule Morning Day Weekend Overtime available Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week