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Education: College/CEGEP. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor revenues to determine labour cost . Monitor staff performance . Recruit staff. Set staff work schedules. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Enforce provincial/territorial liquor legislation and regulations. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Supervision: Working groups. Staff in various areas of responsibility. Personal suitability: Dependability. Efficient interpersonal skills. Excellent oral communication. Organized. Team player. Experience: 2 years to less than 3 years.