Food services manager

Education: College/CEGEP. Work setting: Urban area. Budgetary responsibility: $500,001 - $1,500,000. 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 staff performance . Plan and organize daily operations. Set staff work schedules. Supervise staff. Determine type of services to be offered and implement operational procedures. Cost products and services. Enforce provincial/territorial liquor legislation and regulations. Organize and maintain inventory. Ensure health and safety regulations are followed. 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. Manage events. Supervision: 11-15 people. Computer and technology knowledge: MS Office. MS Outlook. MS Windows. MS Word. Transportation/travel information: Public transportation is available. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Repetitive tasks. Attention to detail. Large workload. Personal suitability: Accurate. Client focus. Dependability. Efficient interpersonal skills. Flexibility. Organized. Reliability. Team player. Ability to multitask. Experience: 1 year to less than 2 years. Other benefits: Parking available.