Food Services Manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years. Work setting: Various locations. Tasks: 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. 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. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Provide customer service. Certificates, licences, memberships, and courses�: Membership in the Canadian Society of Nutrition Management. Area of work experience: Health. Personal suitability: Accurate. Dependability. Efficient interpersonal skills. Excellent oral communication. Organized. Reliability. Team player. Ability to multitask. Employment terms options: Early morning. Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Morning. Day. Weekend.