Food services manager

Kibbi; Calgary; On-site; CAD 52,000 - 75,000; Full time

Job summary

Kibbi is seeking a restaurant operations manager to oversee budgeting, menu planning, and overall daily operations in Calgary. The role focuses on profitable budgeting, cost control, and adherence to quality standards to ensure excellent guest experiences.

Responsibilities include staff recruitment, supplier negotiations, and collaboration on marketing initiatives while maintaining health and safety compliance within a busy restaurant environment.

Qualifications

• College diploma in hospitality or related field.
• 1 year to less than 2 years experience.
• Proven budget planning and cost control skills.

Responsibilities

• Analyze budget to boost and maintain profits.
• Develop budgets for food, ingredients, alcohol, and supplies.
• Manage menu pricing and food preparation changes per budget.
• Monitor revenues to control labour costs.
• Plan and organize daily restaurant operations.
• Recruit and evaluate staff.
• Negotiate supplier terms for food and supplies.
• Ensure health and safety regulations are followed.
• Participate in marketing plans and menu development.
• Maintain inventory and cost products.
• Plan menus meeting quality standards.

Skills

Budget management

Cost analysis

Staff recruitment

Operations planning

Health & safety

Education

College diploma (1-2 years)

Job description

Education: College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years

Experience: 1 year to less than 2 years

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 revenues to determine labour cost
• Plan and organize daily operations
• Recruit staff
• 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
• Participate in marketing plans and implementation
• Plan menus and ensure food meets quality standards

Work Term: Permanent

Work Language: English

Hours: 35 hours per week