Food Services Manager

Responsibilities

• Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies.
• Evaluate daily operations.
• Monitor revenues to determine labour cost.
• 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.
• Organize and maintain inventory.
• Ensure health and safety regulations are followed.
• Negotiate arrangements with suppliers for food and other supplies.
• Lead and instruct individuals.
• Address customers' complaints or concerns.
• Schedule staff.
• Maintain records of stock, repairs, sales and wastage.
• Establish and implement policies and procedures.
• Ensure compliance with government regula...