Catering service manager

JD’s Kitchen & Catering Ltd.; Vancouver; Presencial; CAD 50 000 - 70 000; Tempo integral

Resumo da oferta

JD’s Kitchen & Catering Ltd. in Vancouver is seeking an experienced restaurant operations manager to oversee daily activities and ensure profitable, high-standard service.

You will analyze budgets, develop costs for food and supplies, schedule staff, supervise and train the team, manage supplier negotiations, and address client needs while ensuring health and safety regulations are followed. On-site role requiring leadership and organizational excellence.

Qualificações

• 3 years to less than 5 years of experience.
• On-site work at the physical location; no remote work.

Responsabilidades

• 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 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
• Conduct performance reviews
• Cost products and services
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Plan, organize, direct, control and evaluate daily operations

Formação académica

Secondary school graduation certificate

Descrição da oferta de emprego

LANGUAGES

English

EDUCATION

• Secondary (high) school graduation certificate

EXPERIENCE

3 years to less than 5 years

ON SITE

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

RESPONSIBILITIES

TASKS

• 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 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
• Conduct performance reviews
• Cost products and services
• 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
• Leading/instructing individuals
• Address customers' complaints or concerns
• Provide customer service
• Manage events
• Plan, organize, direct, control and evaluate daily operations