Manager, Food Services in Nova Scotia

Work setting

• Rural area
• Management

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 revenues to determine labour cost
• 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
• Balance cash and complete balance sheets, cash reports and related forms
• Conduct performance reviews
• Enforce provincial/territorial liquor legislation and regulations
• Organize and maintain inventory
• 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
• Participate in marketing plans and implementation
• Address customers’ complaints or concerns
• Provide customer service
• Manage events
• Train staff in job duties, sanitation and safety procedures
• Supervisory Experience
• Develop quality management and quality assurance standards

Supervision

• 5-10 people

Experience and specialization

Computer and technology knowledge

• Accounting software
• MS Excel
• MS Office
• Point of sale system

Area of work experience

• Food services

Manufacturing sector experience

• Food

Additional information

Transportation/travel information

• Own transportation
• Willing to travel

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Tight deadlines

Personal suitability

• Accurate
• Dependability
• Efficient interpersonal skills
• Excellent oral communication
• Excellent written communication
• Flexibility
• Reliability
• Team player