Restaurant supervisor Needed to work in Canada by York Rd. Kitchen & Chocolate Bar 

Work setting

• Restaurant

Key Responsibilities:

1. Staff Management:
   • Supervise, train, and mentor restaurant staff, including servers, hosts, and kitchen personnel.
   • Schedule staff shifts, ensuring adequate coverage during peak and off-peak hours.
   • Conduct performance evaluations, provide feedback, and address any staff issues or conflicts.
2. Customer Service:
   • Ensure that all guests receive prompt, courteous, and professional service.
   • Handle customer complaints and resolve issues to ensure a positive dining experience.
   • Monitor guest satisfaction and implement improvements based on feedback.
3. Operational Efficiency:
   • Oversee daily restaurant operations, including opening and closing procedures.
   • Ensure compliance with health and safety regulations, including food handling and sanitation standards.
   • Manage inventory levels, including ordering supplies and maintaining stock control.
4. Financial Management:
   • Assist in managing the restaurant’s budget, including monitoring expenses and controlling costs.
   • Ensure accurate cash handling and record-keeping for daily transactions.
   • Prepare and review financial reports, such as sales summaries and labor costs.
5. Quality Control:
   • Maintain high standards of food quality and presentation, ensuring that all dishes meet the restaurant’s specifications.
   • Conduct regular inspections of the dining area, kitchen, and restrooms to ensure cleanliness and adherence to hygiene standards.
   • Implement and enforce standard operating procedures (SOPs) for staff and kitchen operations.
6. Training and Development:
   • Provide ongoing training for new hires and existing staff on service techniques, menu items, and safety procedures.
   • Foster a positive work environment and encourage teamwork among staff members.
   • Stay updated on industry trends and best practices to continuously improve restaurant operations.
7. Marketing and Promotion:
   • Assist in developing and implementing promotional activities and special events to attract and retain customers.
   • Collaborate with the management team to create marketing strategies and improve customer engagement.
   • Monitor and respond to online reviews and social media interactions.
8. Administrative Duties:
   • Complete administrative tasks, such as scheduling, payroll processing, and maintaining employee records.
   • Prepare and maintain reports on operational performance, including sales, labor costs, and customer feedback.
   • Ensure compliance with all local, state, and federal regulations and company policies.

Tasks

• Establish methods to meet work schedules
• Requisition food and kitchen supplies
• 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
• Ensure that food and service meet quality control standards
• Address customers’ complaints or concerns
• Maintain records of stock, repairs, sales and wastage
• Prepare food order summaries for chef
• Supervise and check assembly of trays

Supervision

• 3-4 people

Additional information

Work conditions and physical capabilities

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

Personal suitability

• Client focus
• Flexibility
• Team player
• Initiative
• Dependability

Qualifications:

• High school diploma or equivalent; associate’s or bachelor’s degree in Hospitality Management, Business, or a related field is preferred.
• years of experience in a restaurant or food service environment, with a proven track record in a supervisory or management role.
• Strong knowledge of food safety regulations, restaurant operations, and customer service practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to handle multiple tasks and work effectively in a fast-paced environment.
• Proficiency in point-of-sale (POS) systems and Microsoft Office Suite.

Preferred Qualifications:

• Certification in food safety or hospitality management.
• Experience with inventory management and budgeting.
• Familiarity with marketing and promotional strategies for restaurants.

Work Conditions:

• The role involves working in a restaurant environment, which may include exposure to high noise levels and varying temperatures.
• Flexibility to work evenings, weekends, and holidays as required.
• Physical demands may include standing for extended periods, lifting moderate to heavy objects, and handling various restaurant tasks.