Food Services Manager

Overview

Education: College/CEGEP. Budgetary responsibility: $100,001 - $500,000.

Responsibilities

• Plan and organize daily operations.
• Balance cash and complete balance sheets, cash reports and related forms.
• 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.
• Participate in marketing plans and implementation.
• Address customers' complaints or concerns and provide customer service.

Supervision

Manage and supervise more than 20 people.

Technical Skills

• Electronic cash register
• MS Access
• MS Excel
• MS Office
• MS Windows
• MS Word
• Point of sale system
• Spreadsheet

Work Conditions and Physical Capabilities