food services manager

Minimum Requirements

• Secondary (high) school graduation certificate

Work Setting

• Willing to relocate

Tasks

1. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies
2. Evaluate daily operations
3. Modify food preparation methods and menu prices according to the restaurant budget
4. Monitor staff performance
5. Plan and organize daily operations
6. Train staff
7. Determine type of services to be offered and implement operational procedures
8. Conduct performance reviews
9. Cost products and services
10. Organize and maintain inventory
11. Ensure health and safety regulations are followed
12. Negotiate arrangements with suppliers for food and other supplies
13. Lead and instruct individuals
14. Address customers' complaints or concerns
15. Provide customer service

Supervision

• 5-10 people

Work Conditions and Physical Capabilities