Job Description

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