Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years or equivalent experience Tasks Analyze budget to boost and maintain the restaurant''s profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Monitor revenues to determine labour cost Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Ensure health and safety regulations are followed Negotiate with clients for catering or use of facilities Address customers'' complaints or concerns Provide customer service Manage events Work Term: Permanent Work Language: English Hours: 30 to 40 hours per week
