food services manager

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
• Monitor staff performance
• Plan and organize daily operations
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• 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

Supervision

• 5-10 people

Work conditions and physical capabilities

• Fast-paced environment
• Tight deadlines
• Repetitive tasks
• Attention to detail
• Combination of sitting, standing, walking

Personal suitability

• Client focus
• Dependability
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask

Employment terms options

• Early morning
• Evening

Employment terms options

• Shift
• Morning
• Night
• Day
• Weekend
• Work Term : Permanent
• Work Language : English
• Hours : 35 hours per week