Food Services Manager

About the role

The Food Services Manager will oversee all aspects of the restaurant’s food operations, ensuring profitability, quality, and compliance with health standards. This position involves budgeting, staff leadership, and direct interaction with customers to maintain a high‑standard dining experience.

Key responsibilities

• Develop and manage the food service budget, including costs for food, ingredients, alcohol, and supplies.
• Monitor daily operations, adjust menu pricing and preparation methods to align with budget targets.
• Plan and organize daily operations, including recruitment and scheduling of staff.
• Supervise, train and schedule a team of 5‑10 staff members, conducting performance reviews.
• Address customer complaints and provide excellent service.
• Maintain inventory, negotiate with suppliers, and ensure health and safety regulations are met.
• Handle cash handling, balance sheets and financial reporting.
• Participate in marketing plans and their implementation.
• Cost products and services to support pricing decisions.

Required profile

• Secondary school graduation certificate.
• 2 to less than 3 years of experience in food service or restaurant management.
• Experience supervising a team of 5‑10 employees.
• Availability for early morning, evening, day, and weekend shifts.
• Ability to balance cash and complete financial reports.
• Strong knowledge of health and safety regulations.
• Negotiation skills with suppliers.