Food & Beverage Service Manager

About the role

The Food & Beverage Service Manager will oversee all aspects of restaurant operations, ensuring profitability while delivering high‑quality service to guests. This role combines budgeting, staff leadership, and compliance responsibilities in a fast‑paced environment.

Key responsibilities

• Analyze budget and develop cost controls for food, ingredients, alcohol, and supplies.
• Monitor revenues, labour costs and adjust menu pricing to maintain profitability.
• Plan, organize and modify daily food preparation methods and menu prices according to budget.
• Recruit, schedule, supervise, train and evaluate staff performance.
• Ensure health, safety and provincial liquor legislation compliance, and manage inventory.
• Balance cash, complete financial reports and conduct performance reviews.
• Negotiate with suppliers, manage catering contracts, address customer complaints and oversee events.

Required profile

• College or CEGEP diploma (1‑2 year program) with 1‑2 years of relevant experience.
• Ability to work in a fast‑paced, high‑pressure environment, standing for long periods.
• Client focus, dependability, flexibility, organization and strong teamwork skills.
• Basic security clearance and own transportation.
• Attention to detail, ability to multitask and strong reliability.