food services manager

Overview Languages English Education Secondary (high) school graduation certificate or equivalent experience Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Various locations Catering firm 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 Train staff Determine type of services to be offered and implement operational procedures Conduct performance reviews 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 Manage events

The manager is responsible for overseeing daily operations, managing budgets to maintain profitability, and coordinating staff schedules and performance. They also handle supplier negotiations and manage catering events and facility use.

Candidates must have a high school diploma or equivalent experience and at least 5 years of relevant experience. Proficiency in English is required for this on-site role.

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Budget Analysis
• Financial Planning
• Staff Management
• Recruitment
• Staff Training
• Operational Procedures
• Performance Reviews
• Health and Safety Compliance
• Supplier Negotiation
• Client Relations
• Event Management
• Menu Pricing

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

5+ ans

Postuler avant le

14 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level