food services manager

Chuck's Roadhouse Bar & Grill; Oshawa; On-site; CAD 50,000 - 75,000; Full time

Job summary

Chuck's Roadhouse Bar & Grill is seeking an on-site restaurant operations manager in Canada. The role requires a college/CEGEP level diploma (1–2 years) and hospitality management experience, with 2 years to less than 3 years of work experience.

English is required. The successful candidate will supervise staff, plan daily operations, set schedules, manage inventory, ensure safety standards, and liaise with suppliers and clients on catering or facility use.

Qualifications

• College/CEGEP diploma or certificate in a 1–2 year program.
• Hospitality administration/management education is relevant.

Responsibilities

• Evaluate daily operations.
• Modify menu prices and food prep per budget.
• Monitor revenues and labour costs.
• Monitor staff performance.
• Plan and organize daily operations.
• Set staff schedules and supervise staff.
• Train staff and conduct performance reviews.
• Determine services offered and implement procedures.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate with suppliers and clients for catering or facility use.
• Address customer complaints and provide service.

Skills

Excellent oral communication

Excellent written communication

Team player

Organized

Reliability

Ability to multitask

Education

College/CEGEP diploma (1–2 years)

Hospitality administration/management

Job description

Overview

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Hospitality administration/management, other

Languages

English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• Hospitality administration/management, other

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

Tasks

• 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
• Set staff work schedules
• Supervise staff
• Train staff
• Determine type of services to be offered and implement operational procedures
• Conduct performance reviews
• 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
• Address customers' complaints or concerns
• Provide customer service

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines
• Repetitive tasks
• Attention to detail

Personal suitability

• Accurate
• Excellent oral communication
• Excellent written communication
• Flexibility
• Organized
• Reliability
• Team player
• Ability to multitask