Food services manager

Education: College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year. or equivalent experience. Work setting: Restaurant and food service. Tasks: Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Evaluate daily operations . Monitor staff performance . Set staff work schedules. Supervise staff. Train staff. Determine type of services to be offered and implement operational procedures. Conduct performance reviews. Organize and maintain inventory. Ensure health and safety regulations are followed. Negotiate arrangements with suppliers for food and other supplies. Leading/instructing individuals. Address customers' complaints or concerns. Inspect kitchens and food service areas. Recruit, organize, train and manage staff. Plan, organize, direct, control and evaluate daily operations. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Handling heavy loads. Attention to detail. Standing for extended periods. Personal suitability: Accurate. Client focus. Dependability. Flexibility. Organized. Reliability. Team player. Ability to multitask. Screening questions: Do you have experience working in this field?. Employment terms options: Shift. Experience: 3 years to less than 5 years. Employment terms options: Morning. Day.