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Food Service Manager
Food service managers plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other food and beverage services. They are employed in food and beverage service establishments, or they may be self-employed.
Possible Titles:
assistant manager, restaurant banquet manager bar manager cafeteria manager catering service manager dining room manager food services manager hotel food and beverage service manager restaurant manager restaurateur
Responsibilities:
Food Service Managers can perform some or all of the following duties:
Plan, organize, direct, control and evaluatethe operations of a restaurant, bar, cafeteria or other food or beverage service
Determine type of services to be offered and implement operational procedures
Recruit staff and oversee staff training
Set staff work schedules and monitor staff performance
Control inventory, monitor revenues and modify procedures and prices
Resolve customer complaints and ensure health and safety regulations are followed
Negotiate arrangements with suppliers for food and other supplies
Negotiate arrangements with clients for catering or use of facilities for banquets or receptions.
Employment Requirments:
Completion of a college or other program related to hospitality or food and beverage management is usually required.
Several years of experience in the food service sector, including supervisory experience, are required.
Additional information:
Progression to senior management in food service is possible with experience.
Courtesy of: Human Resources and Skills Development Canada