Position Summary
The Food Service Manager is responsible for overseeing the daily operations of the restaurant to ensure efficient service, high-quality food preparation, customer satisfaction, and compliance with all applicable health and safety regulations. The manager will supervise and coordinate staff, oversee food preparation and service, manage inventory and supplies, monitor operating costs, and ensure that the restaurant maintains consistent standards of quality, cleanliness, and professionalism.
The successful candidate will demonstrate strong leadership, organizational, communication, and problem-solving skills, with the ability to manage staff and maintain efficient restaurant operations in a fast-paced environment.
Key Duties and Responsibilities
Restaurant Operations
Oversee and coordinate the daily operations of the food service establishment.
Ensure the restaurant operates efficiently and maintains high standards of food quality and customer service.
Establish and implement operational procedures, service standards, and workplace policies.
Monitor daily activities to ensure timely food preparation and service.
Address operational issues, resolve service disruptions, and implement improvements where necessary.
Ensure the restaurant is properly opened and closed in accordance with established procedures.
Staff Supervision and Management
Recruit, train, supervise, and schedule kitchen and food service staff.
Assign duties and responsibilities to employees and monitor their performance.
Prepare staff work schedules to ensure adequate coverage during operating hours.
Provide training, guidance, and performance feedback to employees.
Maintain a professional, respectful, and productive work environment.
Address employee concerns, attendance issues, and workplace conflicts.
Ensure employees follow established procedures, food safety requirements, and company policies.
Food Preparation and Quality Control
Oversee food preparation, cooking, portion control, and presentation.
Ensure food meets established quality, consistency, and freshness standards.
Monitor menu items and ensure food is prepared according to recipes and restaurant standards.
Coordinate kitchen activities to ensure orders are completed accurately and on time.
Review customer feedback and implement improvements to food quality and service.
Monitor food waste and implement measures to reduce unnecessary losses.
Inventory and Purchasing
Monitor inventory levels of food, beverages, ingredients, and other restaurant supplies.
Order food and supplies from approved vendors as required.
Inspect deliveries for quality, quantity, freshness, and accuracy.
Maintain appropriate stock levels and ensure proper storage and rotation of food products.
Monitor food costs and assist with budgeting and purchasing decisions.
Maintain inventory records and identify opportunities to reduce costs and waste.
Food Safety, Health and Sanitation
Ensure compliance with applicable Ontario food safety regulations and public health requirements.
Maintain proper food storage, refrigeration, temperature monitoring, and handling procedures.
Ensure appropriate cleaning and sanitation procedures are followed throughout the establishment.
Monitor personal hygiene standards and ensure staff use proper food handling practices.
Maintain required food safety records and documentation.
Ensure equipment, preparation areas, dining areas, and storage facilities remain clean and sanitary.
Report and address health, safety, maintenance, or sanitation concerns promptly.
Customer Service
Ensure customers receive professional, courteous, and timely service.
Address customer complaints, concerns, and service issues promptly.
Monitor customer satisfaction and identify opportunities to improve the dining experience.
Ensure staff maintain appropriate service standards and professional conduct.
Handle customer concerns and escalate significant issues to ownership when necessary.
Financial and Administrative Responsibilities
Monitor daily sales, operating expenses, food costs, and labour costs.
Assist with preparing budgets, sales reports, and operational records.
Review staffing levels and scheduling to support efficient operations.
Monitor cash-handling procedures and ensure accurate completion of required reports.
Identify opportunities to improve profitability and operational efficiency.
Maintain accurate employee, inventory, purchasing, and food safety records.
Provide regular operational updates and reports to the owner or general manager.
Equipment and Workplace Maintenance
Ensure kitchen equipment, appliances, and food service areas are maintained in safe working condition.
Report equipment malfunctions and arrange servicing or repairs as required.
Ensure employees follow safe operating procedures when using kitchen equipment.
Monitor the overall condition and cleanliness of the restaurant and report maintenance requirements.
Qualifications and Requirements
Previous experience in restaurant management, food service supervision, or a related position.
Demonstrated ability to supervise and coordinate a team in a fast-paced food service environment.
Knowledge of food preparation, kitchen operations, inventory control, and customer service.
Knowledge of food safety, sanitation, and applicable Ontario public health requirements.
Strong leadership, organizational, communication, and interpersonal skills.
Ability to manage employee schedules, purchasing, inventory, and operating costs.
Ability to work under pressure, prioritize tasks, and resolve operational problems.
Proficiency in maintaining records, preparing reports, and using basic computer systems.
Food Handler Certification, as required for the position and applicable regulations.
Flexibility to work evenings, weekends, holidays, and varying shifts as required by restaurant operations.
Required Skills and Competencies
Leadership and staff supervision
Restaurant operations management
Food quality control and presentation
Inventory and supply management
Budgeting and cost control
Customer service and complaint resolution
Food safety and sanitation compliance
Staff training and scheduling
Problem-solving and decision-making
Time management and organization