Restaurant supervisor Needed to work in Canada By 1016656 B.C. LTD.

Work setting

• Restaurant

Key Responsibilities:

1. Staff Management:
   • Supervise, train, and schedule restaurant staff including servers, kitchen staff, and bussers.
   • Conduct performance evaluations and provide feedback and coaching to team members.
   • Handle employee conflicts and disciplinary actions in accordance with company policies.
2. Customer Service:
   • Ensure exceptional customer service by addressing and resolving customer complaints and concerns.
   • Monitor service quality and make adjustments as needed to enhance the dining experience.
3. Operational Oversight:
   • Oversee daily restaurant operations, including opening and closing procedures.
   • Manage inventory, order supplies, and ensure proper stock levels are maintained.
   • Ensure adherence to health, safety, and sanitation regulations.
4. Financial Management:
   • Assist in managing budgets and controlling costs.
   • Handle cash transactions, process payments, and reconcile cash drawers.
   • Track and report financial metrics such as sales and labor costs.
5. Quality Control:
   • Monitor food and beverage quality to ensure it meets company standards.
   • Implement and enforce procedures for food safety and cleanliness.
6. Marketing and Promotions:
   • Support promotional activities and special events to drive sales and attract customers.
   • Gather and analyze customer feedback to improve service and offerings.
7. Administrative Tasks:
   • Maintain accurate records of employee hours, customer feedback, and inventory.
   • Prepare and submit reports as required by management.

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 ingredient and supplies required for meal preparation
• Hire food service staff
• Ensure that food and service meet quality control standards
• Prepare budget and cost estimates
• Address customers’ complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Prepare and submit reports
• Supervise and check delivery of food trolleys
• Establish work schedules

Supervision

• 5-10 people

Credentials

Certificates, licences, memberships, and courses

• Food Safety Certificate

Additional information

Work conditions and physical capabilities

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

Personal suitability

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

Qualifications:

• Education: High school diploma or equivalent; degree in Hospitality Management or related field preferred.
• Experience: Previous experience in a supervisory role within the restaurant industry is typically required.
• Skills:
  • Strong leadership and team management abilities.
  • Excellent communication and interpersonal skills.
  • Ability to handle high-pressure situations and resolve conflicts.
  • Proficient in basic financial management and record-keeping.
  • Knowledge of health, safety, and sanitation regulations.

Physical Requirements:

• Ability to stand and walk for extended periods.
• Capability to lift and carry items up to 25 pounds.
• Manual dexterity to operate kitchen equipment and handle cash transactions.

Work Environment:

• Fast-paced restaurant setting with varying levels of noise and activity.
• Flexibility in working hours, including evenings, weekends, and holidays.