Food services manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. Work setting: Willing to relocate. Tasks: Analyze budget to boost and maintain the restaurant's profits. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. 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. Recruit staff. Set staff work schedules. 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. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Negotiate with clients for catering or use of facilities. Participate in marketing plans and implementation. Leading/instructing individuals. Address customers' complaints or concerns. Estimate ingredient and supplies required for meal preparation . Experience: 1 year to less than 2 years. Support for youths: Offers on-the-job training tailored to youth. Provides awareness training to employees to create a welcoming work environment for youth.