Food Service Manager

Work setting Willing to relocate Managed budget $100,001 - $500,000 Responsibilities Tasks Analyze budget to boost and maintain restaurant profits Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies Evaluate daily operations Modify food preparation methods and menu prices based on restaurant budget Monitor revenues to determine labour costs 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 establish operating procedures Balance cash and complete balance sheets, cash reports and related forms Conduct performance reviews Enforce provincial or territorial liquor legislation and regulations Organize and maintain inventory Provide customer service Manage events Supervision functions and activities 3 to 4 people Credentials Credentials (certificates, licences, memberships, courses, etc.) Workplace Hazardous Materials Information System (WHMIS) Certificate Experience and specialization Management systems (MIS or database) Accounting software Electronic cash register MS Access MS Excel MS Office MS PowerPoint MS Word Additional information Security and safety Basic security clearance Transportation and travel information Willing to travel occasionally Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Repetitive tasks Attention to detail Sitting, standing and walking Personal suitability Client focus Effective interpersonal skills Excellent oral communication Excellent written communication Flexibility Organized Reliability Team player Ability to multitask Benefits Financial benefits As per collective agreement Other benefits Free parking available Employer-paid learning/training On-site amenities Other benefits Team building opportunities Parking available