Permanent, Full Time - 40 hrs per week. Languages: English Education: College/CEGEP Experience: 3 years to less than 5 years On site Work must be completed at the physical location. There is no option to work remotely. Responsibilities/ 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 Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms 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 Co-ordinate and implement marketing for the restaurant Leading/instructing individuals Address customers' complaints or concerns Provide customer service Apply be email to: