Food service supervisor Needed In Canada By 2301292 Alberta Ltd

Work setting

• Fast food outlet or concession
• Restaurant

Responsibilities:

• Manage and coordinate the daily activities of the food service team, including servers, cooks, and kitchen staff.
• Ensure that all food and beverage offerings meet quality and presentation standards before being served to customers.
• Oversee food preparation, cooking, and presentation to maintain consistency and customer satisfaction.
• Monitor inventory levels of ingredients, supplies, and equipment, and place orders as needed.
• Train and mentor new staff members, providing guidance on food handling, customer service, and safety protocols.
• Create and maintain staff schedules, ensuring adequate coverage during peak hours and special events.
• Handle customer inquiries, concerns, and complaints in a professional and timely manner.
• Ensure compliance with health and safety regulations, including proper sanitation, hygiene, and temperature control.
• Monitor kitchen cleanliness and organization, enforcing cleanliness standards and conducting regular inspections.
• Collaborate with the kitchen team to develop new menu items and specials, considering customer preferences and seasonal availability.
• Conduct staff meetings to communicate updates, address concerns, and facilitate effective teamwork.
• Maintain records of sales, expenses, and inventory levels, and prepare reports for management.
• Implement cost control measures to optimize operational efficiency while maintaining quality.
• Stay updated on industry trends, new culinary techniques, and food safety best practices.
• Uphold the restaurant’s standards for exceptional customer service, ambiance, and overall dining experience.
• Assist in planning and executing special events, promotions, and catering services.
• Collaborate with management to develop and implement strategies for improving service and revenue.
• Foster a positive and collaborative work environment, motivating and encouraging the team’s performance.

Qualifications:

• High school diploma or equivalent; culinary or hospitality-related education is a plus.
• Previous experience in food service or restaurant management is preferred.
• Strong leadership skills and the ability to motivate and manage a diverse team.
• Excellent communication and interpersonal skills for interacting with staff and customers.
• In-depth knowledge of food safety regulations and sanitation practices.
• Proficiency in overseeing food preparation, cooking techniques, and presentation.
• Organizational skills to manage staff schedules, inventory, and administrative tasks.
• Problem-solving abilities to address issues that arise during service.
• Customer-focused attitude and a commitment to delivering exceptional dining experiences.
• Flexibility to work during peak hours, weekends, and holidays.
• Ability to remain calm under pressure and handle challenging situations with professionalism.

Tasks

• Establish methods to meet work schedules
• Supervise and co-ordinate activities of staff who prepare and portion food
• Train staff in job duties, sanitation and safety procedures
• Estimate and order ingredients and supplies
• Ensure food service and quality control
• Address customers’ complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules

Supervision

• 3-4 people

Additional information

Work conditions and physical capabilities

• Fast-paced environment
• Work under pressure
• Standing for extended periods

Personal suitability

• Client focus
• Efficient interpersonal skills
• Excellent oral communication
• Flexibility
• Team player