Food Services Manager

Education

Secondary (high) school graduation certificate.

Responsibilities

• Monitor revenues to determine labour cost.
• Monitor staff performance.
• Plan and organize daily operations.
• Recruit staff.
• 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 and related forms.
• Conduct performance reviews.
• Cost products and services.
• Organize and maintain inventory.
• Negotiate arrangements with suppliers for food and other supplies.
• Address customers' complaints or concerns.
• Provide customer service.
• Supervision: 16-20 people.

Work Conditions & Physical Requirements

• Fast-paced environment.
• Work under pressure.
• Tight deadlines.
• Repetitive tas...