food services manager

Government of Canada; Vancouver; On-site; CAD 45,000 - 60,000; Full time

Job summary

A government agency is seeking a professional to manage restaurant operations in Vancouver. The role includes analyzing budgets, supervising staff, and ensuring compliance with health regulations. Candidates should have 2 years of experience and a relevant college diploma. Health benefits are included.

Benefits

Dental plan

Disability benefits

Health care plan

Other benefits

Qualifications

• 2 years to less than 3 years of experience required.

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.
• 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.
• Address customers' complaints or concerns.
• Provide customer service.

Skills

Excellent oral communication

Education

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

Job description

Overview

Languages: English

Education

• College, CEGEP or other non-university certificate or diploma from a program of 1 year to 2 years
• or equivalent experience

Experience

2 years to less than 3 years

Work site

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

Work setting

• Restaurant

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
• 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
• Address customers' complaints or concerns
• Provide customer service

Work conditions and physical capabilities

• Fast-paced environment

Personal suitability

• Excellent oral communication

Benefits

• Health benefits
  • Dental plan
  • Disability benefits
  • Health care plan
• Other benefits
  • Other benefits