Manager, food services

Overview

Languages

English

Education

• College/CEGEP

Experience

5 years or more

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

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
• Modify food preparation methods and menu prices according to the restaurant budget
• Plan and organize daily operations
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• Balance cash and complete balance sheets, cash reports and related forms
• Cost products and services
• Ensure health and safety regulations are followed
• Leading/instructing individuals
• Address customers’ complaints or concerns
• Provide customer service
• Manage events
• Plan, organize, direct, control and evaluate daily operations

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Safe Food Handling certificate

Experience and specialization

Computer and technology knowledge

• Electronic cash register
• MS Excel
• MS Office
• MS Outlook
• Point of sale system
• Spreadsheet

Additional information

Work conditions and physical capabilities

• Fast-paced environment