food services manager

Pita Pit; Kelowna; On-site; CAD 45,000 - 65,000; Full time

Job summary

Pita Pit is seeking an experienced on-site Restaurant Manager to oversee daily operations, budgeting, and staff performance. You will plan and organize workloads, recruit and train team members, and ensure health and safety standards are met.

The role requires 2–3 years of experience in a restaurant setting and willingness to relocate. This is a on-site position with growth opportunities and involvement in marketing initiatives.

Qualifications

• 2–3 years of experience in restaurant operations or management
• Willing to relocate; relocation costs not covered by employer

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 staff performance
• Plan and organize daily operations
• Recruit staff
• Set staff work schedules
• Supervise staff
• Train staff
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns

Education

Secondary (high) school graduation certificate

Job description

• Secondary (high) school graduation certificate

Languages

English

Education

• Secondary (high) school graduation certificate

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.

Work setting

• Willing to relocate
• Relocation costs not covered by employer

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
• Organize and maintain inventory
• Ensure health and safety regulations are followed
• Negotiate with clients for catering or use of facilities
• Participate in marketing plans and implementation
• Address customers' complaints or concerns

Supervision

• 1 to 2 people
• 3-4 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Handling heavy loads
• Attention to detail
• Combination of sitting, standing, walking