Food services manager

Kibbi; Vernon; On-site; CAD 42,000 - 56,000; Full time

Benefits offered by this job

Dental plan?

Group insurance benefits

Gratuities

Other benefits

Job summary

Kibbi in Vernon, Canada, is seeking a restaurant operations leader to manage daily operations, pricing, inventory, and staffing for a Japanese cuisine establishment. The role requires supervising 3–4 staff, recruiting, scheduling, and ensuring health and safety standards are met.

The ideal candidate has 3–5 years of experience, a high school diploma, and English proficiency. This on-site position emphasizes budget-conscious menu planning and supplier negotiations to optimize revenues.

Qualifications

• Experience supervising kitchen and service staff.
• Proven ability to manage daily operations.
• Knowledge of budgeting and menu pricing.
• English proficiency required.

Responsibilities

• Evaluate daily operations.
• 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 and set work schedules.
• Supervise staff and ensure service quality.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate supplier arrangements and address customer complaints.
• Knowledge of the establishment's culinary genres.

Skills

Staff supervision

Staff scheduling

Inventory management

Supplier negotiation

Operations planning

Education

High school diploma

Tools

POS system

Job description

OVERVIEW

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

• 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
• Recruit staff
• Set staff work schedules
• Supervise staff
• Determine type of services to be offered and implement operational procedures
• 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
• Must have knowledge of the establishment's culinary genres

SUPERVISION

• 3-4 people

COMPUTER AND TECHNOLOGY KNOWLEDGE

• Point of sale system

CUISINE SPECIALTIES

• Japanese cuisine

ADDITIONAL INFORMATION

WORK CONDITIONS AND PHYSICAL CAPABILITIES

• Fast-paced environment
• Work under pressure
• Attention to detail
• Combination of sitting, standing, walking

BENEFITS

HEALTH BENEFITS

• Dental plan

FINANCIAL BENEFITS

• Gratuities
• Group insurance benefits

OTHER BENEFITS

• Other benefits