food services manager

Education:

College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years.

Tasks:

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Modify food preparation methods and menu prices according to the restaurant budget .
• Monitor revenues to determine labour cost .
• Plan and organize daily operations.
• Recruit staff.
• 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.
• Plan menus and ensure food meets quality standards.

Experience:

1 year to less than 2 years.