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Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Train staff. Organize and maintain inventory. Ensure health and safety regulations are followed. Address customers' complaints or concerns. Provide customer service. Employment terms options: Evening. Experience: 1 year to less than 2 years. Employment terms options: Morning. Day. Weekend.