Food Services Manager

Education

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

Experience

3 years to less than 5 years in a related field.

Work Setting

Rural area.

Budgetary Responsibility

$0 - $100,000.

Responsibilities

• Analyze budget to boost and maintain the restaurant's profits.
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Modify food preparation methods and menu prices according to the restaurant budget.
• Monitor revenues to determine labour cost.
• 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.
• Balance cash and complete balance sheets, cash reports a...