Restaurant Supervisor
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Overview
Manage food service operations, including scheduling, staff training, quality control, budgeting, and customer service.
Languages
English
Education
- Secondary (high) school graduation certificate
Experience
1 year to less than 2 years
Location
On site – Work must be completed at the physical location. There is no option to work remotely.
Work Setting
RestaurantResponsibilities
Establish methods to meet work schedulesSupervise and coordinate activities of staff who prepare and portion foodTrain staff in job duties, sanitation and safety proceduresEstimate ingredient and supplies required for meal preparationHire food service staffEnsure that food and service meet quality control standardsPrepare budget and cost estimatesAddress customers' complaints or concernsMaintain records of stock, repairs, sales and wastagePrepare and submit reportsPrepare food order summaries for chefMust have knowledge of the establishment's culinary genresSupervise and check assembly of traysSupervise and check delivery of food trolleysEstablish work schedulesAdditional Information – Work Conditions and Physical Capabilities
Fast‑paced environmentWork under pressureTight deadlinesCombination of sitting, standing, walkingStanding for extended periodsBending, crouching, kneelingWalkingPhysically demandingPersonal Suitability
Client focusEfficient interpersonal skillsExcellent oral communicationFlexibilityTeam playerSeniority Level
Mid‑Senior level
Employment Type
Full‑time
Job Function
Management and Manufacturing
Industry
Hospitality
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