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Education: Secondary (high) school graduation certificate. Tasks: Evaluate daily operations . Modify food preparation methods and menu prices according to the restaurant budget . Monitor staff performance . Plan and organize daily operations. Supervise staff. Train staff. Conduct performance reviews. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Supervision: 5-10 people. Work conditions and physical capabilities: Attention to detail. Experience: 1 to less than 7 months. Employment terms options: Evening. Shift. To be determined. Day. Weekend.