Food Services Manager

Work setting

• Urban area

Responsibilities

Tasks

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• Monitor revenues to determine labour cost
• Monitor staff performance
• Plan and organize daily operations
• Plan, organize, direct, control and evaluate daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Monitor revenues and modify procedures and prices
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Set staff work schedules and monitor staff performance
• Address customers' complaints or concerns

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses 

• Serving It Right Certificate
• Food Safety Certificate

Additional information

Security and safety

• Reference required

Transportation/travel information

• Own transportation
• Own vehicle
• Public transportation is available

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Attention to detail
• Large workload
• Overtime required

Personal suitability

• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Organized
• Reliability
• Team player
• Ability to multitask

Benefits

Other benefits

• Learning/training paid by employer
• Other benefits
• Team building opportunities
• Parking available