Food Services Manager Job
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Employer: Tipsy Tails Restaurant
SpiderID: 14248091
Location: 8607 Main St, Alma, NB E4H 1N6, Canada., New Brunswick
Posted: 10/1/2026
Wage: $30 - $32
Priority Review Date: 12/30/2026
Job Code / NOC / SOC: 60030
Category: General
Job Description:
We are looking for a well experienced Food Service Manager for a well-known restaurant “Tipsy Tails Restaurant” located at 8607 Main St, Alma, NB E4H 1N6, Canada.
No. of position: 01
TASKS AND RESPONSIBILITIES:
Plan, organize, direct, control and evaluate all restaurant operations including dining room, bar, kitchen and seasonal patio activities.
Establish and implement operational procedures for service delivery, menu execution, kitchen workflow and quality standards aligned with the restaurant’s seafood-focused concept and seasonal customer demand.
Develop business plans, menu strategies, seasonal offerings and service improvements in collaboration with kitchen leadership to ensure alignment with culinary trends and local product availability.
Direct kitchen operations by setting performance expectations, approving menu adjustments, monitoring food quality and ensuring consistency in preparation and presentation.
Oversee culinary standards by establishing portion control guidelines, plate presentation requirements, food cost targets and operational efficiencies within the kitchen.
Coordinate with kitchen staff to review and approve sourcing of seafood, produce and specialty ingredients, ensuring cost-effective purchasing and quality.
Recruit, interview and hire both front-of-house and back-of-house staff, including supervisory kitchen roles.
Train employees on customer service, food and beverage knowledge, sanitation practices and workplace health and safety compliance.
Prepare staff schedules for FOH and BOH, ensuring adequate coverage during peak hours, tourist seasons and special events.
Monitor staff performance, identify development needs and implement coaching or corrective action as required.
Oversee inventory management for food, beverages and supplies, ensuring adherence to cost-control procedures, waste-minimizing practices and inventory accuracy.
Ensure high guest satisfaction by supervising service standards, food quality, presentation consistency and overall dining experience.
Conduct routine inspections of kitchen, bar, dining room, storage areas and patio to maintain cleanliness, organization and safety.
Develop and implement marketing initiatives, including chef-inspired specials, seasonal menus and community-based promotions.
Coordinate group bookings, private dining events and catered functions, approving menu packages and ensuring smooth execution.
Prerequisites:
Education: Some high school or equivalent.
Experience & Skills: 2 years to less than 3 years of experience in the food industry
Language: English
Hourly Rate: $30 to $32 per Hour for 30 to 40 Hours per week
Starting Date: As soon as possible
Terms of Employment: Fulltime and permanent
Benefits: 4 % Vacation Pay,
Please send your resume to the above-mentioned location or Email at: [email protected]
No. of position: 01
TASKS AND RESPONSIBILITIES:
Plan, organize, direct, control and evaluate all restaurant operations including dining room, bar, kitchen and seasonal patio activities.
Establish and implement operational procedures for service delivery, menu execution, kitchen workflow and quality standards aligned with the restaurant’s seafood-focused concept and seasonal customer demand.
Develop business plans, menu strategies, seasonal offerings and service improvements in collaboration with kitchen leadership to ensure alignment with culinary trends and local product availability.
Direct kitchen operations by setting performance expectations, approving menu adjustments, monitoring food quality and ensuring consistency in preparation and presentation.
Oversee culinary standards by establishing portion control guidelines, plate presentation requirements, food cost targets and operational efficiencies within the kitchen.
Coordinate with kitchen staff to review and approve sourcing of seafood, produce and specialty ingredients, ensuring cost-effective purchasing and quality.
Recruit, interview and hire both front-of-house and back-of-house staff, including supervisory kitchen roles.
Train employees on customer service, food and beverage knowledge, sanitation practices and workplace health and safety compliance.
Prepare staff schedules for FOH and BOH, ensuring adequate coverage during peak hours, tourist seasons and special events.
Monitor staff performance, identify development needs and implement coaching or corrective action as required.
Oversee inventory management for food, beverages and supplies, ensuring adherence to cost-control procedures, waste-minimizing practices and inventory accuracy.
Ensure high guest satisfaction by supervising service standards, food quality, presentation consistency and overall dining experience.
Conduct routine inspections of kitchen, bar, dining room, storage areas and patio to maintain cleanliness, organization and safety.
Develop and implement marketing initiatives, including chef-inspired specials, seasonal menus and community-based promotions.
Coordinate group bookings, private dining events and catered functions, approving menu packages and ensuring smooth execution.
Prerequisites:
Education: Some high school or equivalent.
Experience & Skills: 2 years to less than 3 years of experience in the food industry
Language: English
Hourly Rate: $30 to $32 per Hour for 30 to 40 Hours per week
Starting Date: As soon as possible
Terms of Employment: Fulltime and permanent
Benefits: 4 % Vacation Pay,
Please send your resume to the above-mentioned location or Email at: [email protected]
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