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Culinary Service Supervisor
3 months ago
The role of a Food Service Supervisor is essential in ensuring the smooth operation of our dining establishment. This position requires a strong leader who can effectively manage a team while maintaining high standards of food quality and customer service.
Qualifications- Education: Completion of secondary (high) school graduation certificate is required.
- Experience: A minimum of 1 year to less than 2 years in a supervisory role within the food service industry.
This position is based in a restaurant setting, where the pace is fast and the ability to work under pressure is crucial.
Key Responsibilities- Develop and implement methods to achieve work schedules.
- Oversee and coordinate the activities of staff involved in food preparation and portioning.
- Provide training to staff regarding their job responsibilities, sanitation practices, and safety protocols.
- Assess and estimate the ingredients and supplies necessary for meal preparation.
- Recruit and hire food service personnel.
- Ensure compliance with quality control standards for food and service.
- Address and resolve customer complaints or concerns effectively.
- Maintain accurate records of inventory, repairs, sales, and waste management.
- Prepare and submit operational reports as required.
- Supervise the assembly of food trays to ensure accuracy and presentation.
- Establish and manage work schedules for staff.
This role includes supervising:
- General cooks
- Food service counter attendants and food preparers
- Ability to thrive in a fast-paced environment.
- Capacity to work under pressure and meet tight deadlines.
- Physical demands include a combination of sitting, standing, and walking, with the need to stand for extended periods.
- Must be capable of bending, crouching, and kneeling as required.
- Demonstrated client focus and excellent interpersonal skills.
- Strong oral communication abilities and flexibility in a team-oriented environment.
This is a permanent position requiring 30 to 40 hours of work per week, with a focus on maintaining a high standard of service in a busy restaurant atmosphere.
