food services manager

Education: College/CEGEPExperience: 3 years to less than 5 years or equivalent experienceWork settingUrban areaTasksAnalyze budget to boost and maintain the restaurant's profitsDevelop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning suppliesModify food preparation methods and menu prices according to the restaurant budget Monitor revenues to determine labour cost Conduct performance reviewsNegotiate arrangements with suppliers for food and other suppliesNegotiate with clients for catering or use of facilitiesAddress customers' complaints or concernsManage eventsPlan, organize, direct, control and evaluate daily operationsWork conditions and physical capabilitiesFast-paced environmentWork under pressureTight deadlinesRepetitive tasksPhysically demandingCombination of sitting, standing, walkingStanding for extended periodsPersonal suitabilityAccurateClient focusDependabilityEfficient interpersonal skillsExcellent oral communicationFlexibilityOrganizedReliabilityTeam playerAbility to multitaskWork Term: PermanentWork Language: EnglishHours: 30 to 40 hours per week