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.
- Evaluate daily operations .
- Modify food preparation methods and menu prices according to the restaurant budget .
- 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.
- Participate in marketing plans and implementation.
- Address customers' complaints or concerns.
- Provide customer service.
- Manage events.
Supervision:
Staff in various areas of responsibility.
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.
Personal suitability:
- Accurate.
- Excellent oral communication.
- Excellent written communication.
- Flexibility.
- Organized.
- Reliability.
- Team player.
- Ability to multitask.
Employment terms options:
Early morning.
Government programs:
Recognized employer.
Employment terms options:
Evening. Shift.
Experience:
2 years to less than 3 years.
Employment terms options:
Morning. Day. Weekend.