Job Description:
- supervise and maintain the daily operation of the restaurant, and provide leadership and direction to all employees
- plan food service personnel work schedules
- prepare food order for the kitchen and supervise serving of meals
- assign and coordinate work of employees to promote efficiency of operations
- make sure kitchen and equipment sanitary standards are met
- maintain records of stock, sales, repair and wastage
- hire and implement training program to new staff
- ensure food and service meet quality control standards
Job Requirements:
– College Diploma
– Previous experience in food service or hospitality preferred
– Knowledge of food preparation techniques and safe food handling practices
– Strong customer service skills with the ability to handle difficult situations professionally
– Ability to work in a fast-paced environment and multitask effectively
– Excellent communication and interpersonal skills
– Ability to work well in a team and supervise others if required
– Experience in restaurant management or team management is a plus
Term of employment: permanent, full time
hours: 37.5 hours/week
hourly rate: $20.00
entitled to a two-week of paid vacation annually
Report to: General Manager