Job Description
Restaurant and Food Service managers perform some or all of the following duties:
Plan, organize, direct, control and evaluate the 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.

Required languages: English

Education level: College Diploma in Hospitality or Business

Required skills: Customer service, Leadership Skills, Communication Skills, Organizing Skills

Additional skills / Assets People Skills, Financial Skills

Closest intersection: Mississaugua