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Education: Secondary (high) school graduation certificate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Plan and organize daily operations. Set staff work schedules. Balance cash and complete balance sheets, cash reports and related forms. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Personal suitability: Team player. Government programs: Recognized employer. Experience: 2 years to less than 3 years.