food services manager

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years or equivalent experience 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. Work setting Urban area Responsibilities Tasks Modify food preparation methods and menu prices according to the restaurant budget Monitor staff performance Plan and organize daily operations Recruit staff Set staff work schedules Supervise staff Train staff Balance cash and complete balance sheets, cash reports and related forms Cost products and services Enforce provincial/territorial liquor legislation and regulations 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 Supervision 1 to 2 people Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Excellent oral communication 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 newcomers and refugees Provides diversity and cross-cultural trainings to create a welcoming work environment for newcomers and/or refugees Support for youths Provides awareness training to employees to create a welcoming work environment for youth Support for Indigenous people Provides cultural competency training and/or awareness training to all employees to create a welcoming work environment for Indigenous workers

The manager is responsible for overseeing daily restaurant operations, including staff recruitment, training, and scheduling. Key duties include managing budgets, maintaining inventory, and ensuring compliance with health, safety, and liquor regulations.

Candidates must have a college diploma or non-university certificate and between 1 to 2 years of relevant experience. Proficiency in English and the ability to work in a fast-paced environment are required.

• Customer servicePreferred
• Inventory managementPreferred

Identified from the job description. Confirm important requirements above.

• Staff Supervision
• Budget Management
• Staff Recruitment
• Scheduling
• Inventory Management
• Health And Safety Compliance
• Customer Service
• Catering Negotiation
• Cash Balancing
• Staff Training
• Menu Pricing
• Liquor Legislation Compliance

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

Minimum education

Professional degree

Minimum experience

0+ years

Apply by

Sep 12, 2026

Posting language

English

Working hours

40 hours per week

Seniority

Mid-Senior level