Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
Experience: 2 years to less than 3 years

Tasks

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
Organize and maintain inventory
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
Address customers' complaints or concerns
Provide customer service

Personal suitability