food services manager

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
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• 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
• Address customers' complaints or concerns
• Provide customer service

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Repetitive tasks
• Attention to detail
• Standing for extended periods

Personal suitability

• Client focus
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask
• Work Term : Permanent
• Work Language : English
• Hours : 35 to 40 hours per week