manager, food services

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
• Plan and organize daily operations
• Recruit staff
• Train staff
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Provide customer service

Employment terms options

• Evening

Employment terms options

• Morning
• Day
• Weekend
• Work Term : Permanent
• Work Language : English
• Hours : 30 to 40 hours per week