food services manager

Overview Languages English Education College/CEGEP Experience 1 year to less than 2 years 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 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 Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Plan, organize, direct, control and evaluate daily operations Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Excellent oral communication Flexibility Organized Reliability Team player Ability to multitask Employment groups This employer promotes equal employment opportunities for all job applicants, including those self-identifying as a member of these groups: Support for youths Offers on-the-job training tailored to youth Offers mentorship, coaching and/or networking opportunities for youth Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Offers mentorship, coaching and/or networking opportunities for Indigenous workers

The manager is responsible for planning, directing, and evaluating daily restaurant operations, including budget analysis and cost control. Key duties include supervising staff, managing inventory, and ensuring adherence to health and safety regulations.

Candidates must have a college/CEGEP education and between 1 to 2 years of relevant experience. The role requires strong communication skills and the ability to work in a fast-paced environment under pressure.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Budget Analysis
• Staff Supervision
• Inventory Management
• Performance Reviews
• Customer Service
• Staff Training
• Operational Planning
• Health And Safety Compliance
• Supplier Negotiation
• Marketing Implementation
• Scheduling
• Cost Control

• Food & Beverage
• Hospitality
• Management & Leadership
• Customer Service & Support

Minimum education

College diploma

Minimum experience

0+ years

Apply by

Aug 29, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level