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Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. or equivalent experience. Work setting: Restaurant. Tasks: Evaluate daily operations . Monitor revenues to determine labour cost . Plan and organize daily operations. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Cost products and services. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Participate in marketing plans and implementation. Address customers' complaints or concerns. Train staff in preparation, cooking and handling of food. Supervise kitchen staff and helpers. Order supplies and equipment. Manage kitchen operations. Inspect kitchens and food service areas. Maintain inventory and records of food, supplies and equipment. Plan, organize, direct, control and evaluate daily operations. Supervision: 5-10 people. Cuisine specialties: International. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Handling heavy loads. Physically demanding. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Excellent oral communication. Flexibility. Organized. Reliability. Team player. Initiative. Judgement. Experience: 2 years to less than 3 years.