food services manager

Additional Information

• Work Term: Permanent
• Work Language: English
• Hours: 40 hours per week
• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work setting

• Restaurant

Tasks

• Plan, organize, direct, control and evaluate daily operations
• 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
• Monitor revenues and modify procedures and prices
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• Develop, implement and analyze budgets
• Address customers' complaints or concerns
• Train staff in job duties, sanitation and safety procedures
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare and submit reports
• Manage kitchen operations
• Inspect kitchens and food service areas
• Establish methods to meet work schedules
• Establish work schedules
• Ensure food service and quality control
• Plan menus, determine size of food portions, estimate food requirements and costs, and monitor and order supplies

Supervision

• 5-10 people

Computer and technology knowledge

• MS Access
• MS Excel
• MS Office
• MS Outlook
• MS PowerPoint
• MS Word
• Point of sale system

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Repetitive tasks
• Physically demanding
• Attention to detail
• Standing for extended periods

Personal suitability

• Accurate
• Client focus
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Organized
• Reliability
• Team player