• food service manager
  • Location 1459 Brenton St, Halifax, NS| Nova Scotia
  • Job ID 42442
  • Views 86
  • Date Posted 14-08-2024
  • Expiry Date 10-02-2025
  • Type of Job Full Time
  • Salary CAD 15.38 to 24.00 hourly (To be negotiated) / 30 to 40 hours per Week
  • Min. Experience 2 years to less than 3 years
  • Min. Education Secondary (high) school graduation certificate
Job Details Gong Cha - Halifax

Position: food service manager

Wage: $ 15.38 to 24.00 hourly (To be negotiated) / 30 to 40 hours per Week

Job Duties:
- Overseeing all aspects of food service operations, including strategic planning, staffing, and financial management to ensure long-term business success.
- Managing and developing supervisory staff, setting performance goals, and ensuring effective leadership across all food service teams.
- Establishing and maintaining relationships with suppliers, negotiating contracts, and optimizing inventory and supply chain management for cost efficiency.
- Ensuring full compliance with health, safety, and sanitation standards across all locations, conducting regular audits and staff training to uphold regulatory requirements.
- Analyzing customer feedback and market trends to implement new services, menu adjustments, and quality improvements that enhance overall customer satisfaction and business growth.

Terms of employment
: Permanent, Full time

Business Location
: 1459 Brenton St Halifax, NS B3J 3S7

Requirements:
- Secondary (high) school graduation certificate
- 2 years to less than 3 years

Language
: English

How to Apply
- By Email: resume.hrtwo@gmail.com
- By mail: 1459 Brenton St Halifax, NS B3J 3S7
Job Description - Overseeing all aspects of food service operations, including strategic planning, staffing, and financial management to ensure long-term business success.
- Managing and developing supervisory staff, setting performance goals, and ensuring effective leadership across all food service teams.
- Establishing and maintaining relationships with suppliers, negotiating contracts, and optimizing inventory and supply chain management for cost efficiency.
- Ensuring full compliance with health, safety, and sanitation standards across all locations, conducting regular audits and staff training to uphold regulatory requirements.
- Analyzing customer feedback and market trends to implement new services, menu adjustments, and quality improvements that enhance overall customer satisfaction and business growth.