Food Service Manager

Core responsibilities:

Ensure compliance with food safety, sanitation, and health regulations (HACCP, local health codes).
Manage inventory, purchasing, supplier relationships, and stock rotation to control costs and reduce waste.
Monitor food production and portion control to meet quality and budget targets.
Oversee customer service, handle complaints, and ensure guest satisfaction.
Prepare and manage budgets; monitor labour and food cost metrics; create reports.
Coordinate catering or special-event food services as required.
Maintain equipment, facilities, and ensure preventative maintenance and safety protocols.

Required qualifications includes:  Degree in hospitality, nutrition, business, or culinary arts, or equivalent, Leadership and team development
Customer service orientation
Time management and organization
Problem solving and conflict resolution
Attention to food safety and quality
Cost-control mindset and data-driven decision making.

Benefits:

Health insurance

Free accommodation

Retirement plan

Paid vacation, sick leave, paternity/maternity leave

Performance bonuses and allowance.

International Jobs
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HealthCare