Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Tasks: 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 . Plan and organize daily operations. Set staff work schedules. Train staff. Ensure health and safety regulations are followed. Supervision: 11-15 people. Employment terms options: Early morning. Evening. Experience: 1 year to less than 2 years. Employment terms options: Shift. On call. Support for youths: Offers on-the-job training tailored to youth.