assistant manager - food services

Government of Canada - Western; Richmond; On-site; CAD 55,000 - 75,000; Full time

Job summary

A government agency in Metro Vancouver seeks a skilled manager to lead restaurant operations. Responsibilities include analyzing budgets to maximize profits, recruiting and supervising staff, and ensuring compliance with health regulations. The ideal candidate will have a non-university certificate and at least 2 years of experience. This on-site position requires strong leadership and a customer-focused approach.

Qualifications

• Minimum of 2 years of experience in a similar role.
• Educational background in a culinary or business field.
• Ability to analyze and develop budgets effectively.

Responsibilities

• Analyze budget to boost and maintain restaurant profits.
• Recruit and train staff for operational excellence.
• Ensure compliance with health and safety regulations.

Skills

Budget analysis

Staff recruitment

Customer service

Inventory management

Menu pricing

Education

Non-university diploma

Job description

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 3 months to less than 1 year

Experience

2 years to less than 3 years

On site

Work must be completed at the physical location. There is no option to work remotely.

Responsibilities

• Analyze budget to boost and maintain the restaurant’s profits
• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
• Evaluate daily operations
• 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
• 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
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate arrangements with suppliers for food and other supplies
• 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