Food Services Manager

Overview

Responsibilities

• 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
• Plan and organize daily operations
• Set staff work schedules
• Negotiate with clients for catering or use of facilities
• Address customers' complaints or concerns
• Manage events
• Recruit, organize, train and manage staff

Work setting

• Urban area
• Restaurant

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Physically demanding
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