Food Service Supervisor

2 months ago

Vancouver, British Columbia, Canada Multiflora Rose Cafe and Restaurant(Mui Ngo Gai Vietnam Singapore Cuisine) Full time

Looking for a rewarding opportunity in the heart of Vietnamese cuisine? Our family-run Vietnamese restaurant is seeking passionate individuals to join our team.

As a beloved local eatery known for our delicious food and welcoming atmosphere, we're dedicated to presenting the best flavors from all corners of Vietnam.

We're not about claiming to be the best or the most authentic - we're about sharing our love for Vietnamese food with our guests. Each dish is a reflection of our family's personal tastes and culinary heritage, carefully prepared to delight every palate.

When you join us, you're not just an employee - you're part of our culinary family. We prioritize creating a warm and inclusive environment where teamwork and camaraderie thrive.

Business address: 2052 Kingsway, Vancouver, BC V5N 2T3

TERMS OF EMPLOYMENT:

Full-time position: 30 hours/week

Wage: 28.85$/hour

Vacation: 10 days of paid vacation per year

Work Location: In-person at 2052 Kingsway, Vancouver, BC V5N 2T3

Expected start date: As soon as possible.

Schedule:

Will be required to work, early mornings and late nights.

Might be required to work Straight Shifts, Split shifts

Might be required to work weekdays, weekends

Overtime might be required

Positions: 1

Please email

Duties/Responsibilities

Implement detailed job descriptions for servers and team leaders, ensuring they are trained in the nuances of Vietnamese and Singaporean cuisine, including dish presentation, ingredients, and cultural significance.

Collaborate with the kitchen and service teams to prepare for each shift, focusing on the specific needs for serving authentic Vietnamese and Singaporean dishes.

Oversee restaurant services, ensuring that the dining experience reflects the high standards of Vietnamese and Singaporean hospitality and cuisine.

Assign staff for preparation work, ensuring that the dining area, utensils, and serving stations are set up to accommodate the specific requirements of the menu items.

Organize initial meetings for all employees at the start of the shift to communicate daily specials, menu changes, and any specific customer reservations or events.

Participate in the selection of food service staff and assist in the development of policies, procedures, and budgets

Customer Interaction and Warehouse Management:

Manage service staff within their area, providing guidance and support to ensure the seamless delivery of service.

Address customer feedback and complaints with a focus on maintaining the integrity of the Vietnamese and Singaporean dining experience, ensuring swift and satisfactory resolution.

Prepare warehouse release requests for necessary ingredients and supplies specific to Vietnamese and Singaporean dishes, and manage the receipt of goods, ensuring quality and authenticity.

Compliance and Professional Development:

Adhere strictly to the restaurant's regulations, especially those related to food safety, hygiene, and customer service standards.

Engage in ongoing professional development, including language proficiency and advanced training in Vietnamese and Singaporean culinary and service practices.

Monitoring and Inspection:

Supervise the hygiene, behavior, and appearance of employees, ensuring they meet the cultural and professional standards required for serving Vietnamese and Singaporean cuisine.

Check pre-service preparations across all service areas, ensuring readiness and compliance with service standards.

Monitor service quality, closely coordinating with the kitchen to keep updated on menu availability and special dishes of the day.

Control operating costs within assigned areas, maintaining efficiency without compromising the quality of service and food.

Inspect tools, machines, and equipment, recording and addressing any maintenance needs promptly to ensure operational readiness.

Training and Evaluation:

Conduct regular training sessions for staff on Vietnamese and Singaporean cuisine and service excellence, recommending skilled employees for advancement.

Assess employee performance, providing feedback and recommendations for discipline or reward based on their contributions to the service quality.

Guide employees on the proper use and maintenance of equipment and tools, emphasizing the importance of preserving the restaurant's assets.

Shift Management and Reporting:

Organize shift handovers, ensuring a seamless transition between teams and continuous quality service.

Report daily operations and any exceptional incidents to the restaurant manager, contributing to the ongoing improvement of service and operations.

Minimum Qualifications and Experience

Bachelor's Degree in Hospitality Management, Culinary Arts, Food Service Administration, or a related discipline

2+ years of experience working in a supervisory position in Asian restaurants, including experience in menu planning, inventory management, purchasing, and negotiating.

Familiarity with cultural service expectations, ensuring that the restaurant delivers an authentic and high-quality dining experience to its customers

First Aid Certification and Smart Serve/Serving It Right Certification are an asset.

The role requires basic proficiency with computers for administrative purposes.

Required Skills: Problem-solving, Leadership, Communication, Negotiation, and Multi-tasking.

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