About

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Tasks: Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Set staff work schedules. Supervise staff. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Address customers' complaints or concerns. Plan, organize, direct, control and evaluate daily operations. Experience: 1 year to less than 2 years.