The Food Services Manager is responsible for overseeing the operational, financial, and personnel aspects of a full-service restaurant located in an urban setting. This role involves strategic budget management, staff supervision, inventory control, and customer service excellence. The manager ensures compliance with health and safety regulations while driving profitability and maintaining high service standards.
Key Responsibilities
Analyze and develop budgets to optimize restaurant profitability
Adjust food preparation methods and pricing strategies based on financial targets
Monitor revenue trends and labor costs to maintain operational efficiency
Recruit, train, supervise, and evaluate staff performance
Plan and organize daily operations and staff schedules
Maintain inventory and negotiate supplier contracts
Ensure compliance with food safety and provincial liquor regulations
Address customer concerns and uphold service quality
Participate in marketing initiatives and promotional campaigns
Prepare financial documentation including balance sheets and cash reports
Required Qualifications
College, CEGEP, or equivalent diploma (1–2 years)
Three to five years of experience in restaurant or hospitality management
Valid Food Safety Certificate
Proficiency with electronic cash registers and point-of-sale systems
Strong oral and written communication skills
Demonstrated ability to lead teams of 5–10 staff members
Work Conditions
On-site employment in Calgary, Alberta
Full-time, permanent position with flexible scheduling
Physically demanding tasks, extended periods of standing, and high workload
