Food Services Manager

Job summary

Manage daily food service operations, including budgeting, menu pricing, revenue and labour cost monitoring, inventory, and supplier arrangements. Recruit, schedule, train, and supervise staff while ensuring health and safety compliance and providing customer service.

Job details

Overview Languages English Education College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year 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. Responsibilities 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 Recruit staff Set staff work schedules Supervise staff Train staff Determine type of services to be offered and implement operational procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Cost products and services Organize and maintain inventory Ensure health and safety regulations are followed Negotiate arrangements with suppliers for food and other supplies Participate in marketing plans and implementation Leading/instructing individuals Address customers' complaints or concerns Provide customer service Supervision 5-10 people Experience and specialization Computer and technology knowledge Electronic cash register MS Excel MS Office MS Outlook MS PowerPoint MS Word Point of sale system Additional information Transportation/travel information Valid driver's licence Public transportation is available Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Accurate Client focus Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Ability to multitask

What you’ll do

Manage daily food service operations, including budgeting, menu pricing, revenue and labour cost monitoring, inventory, and supplier arrangements. Recruit, schedule, train, and supervise staff while ensuring health and safety compliance and providing customer service.

Requirements

Requires a college, CEGEP, or other non-university certificate or diploma from a program lasting 3 months to less than 1 year, or equivalent experience. Requires 1 to less than 2 years of experience; a valid driver's licence and knowledge of Microsoft Office and point-of-sale systems are also listed.

Listed skills

• Customer service · Preferred
• Budgeting · Preferred
• Operations Management · Preferred
• Microsoft Office · Preferred
• Inventory management · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Budgeting
• Food Cost Control
• Menu Pricing
• Operations Management
• Staff Recruitment
• Staff Scheduling
• Staff Supervision
• Staff Training
• Performance Reviews
• Cash Management
• Inventory Management
• Supplier Negotiation
• Health And Safety Compliance
• Customer Service
• Marketing
• Microsoft Office

Job areas

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

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