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 . Monitor staff performance . Plan and organize daily operations. Recruit staff. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. Organize and maintain inventory. Address customers' complaints or concerns. Experience: 2 years to less than 3 years.