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Food Service Operations Leader
3 months ago
- Work Term: Permanent
- Work Language: English
- Hours: 35 to 40 hours per week
- Education: College/CEGEP
- Experience: 1 year to less than 2 years
- Assess Daily Operations: Ensure smooth functioning of all restaurant activities.
- Monitor Staff Performance: Evaluate and guide team members to enhance service quality.
- Plan and Organize: Strategically manage daily operations for optimal efficiency.
- Recruitment: Attract and hire qualified personnel.
- Staff Scheduling: Create effective work schedules for team members.
- Supervision: Oversee staff to maintain high standards of service.
- Training: Provide comprehensive training to new employees.
- Financial Management: Balance cash and prepare financial reports.
- Performance Reviews: Conduct evaluations to foster employee development.
- Cost Management: Analyze costs associated with products and services.
- Inventory Control: Organize and manage stock levels efficiently.
- Health and Safety Compliance: Ensure adherence to health regulations.
- Supplier Negotiations: Manage relationships with vendors for supplies.
- Customer Relations: Address and resolve customer inquiries and complaints.
- Customer Service: Deliver exceptional service to enhance guest experiences.
- Team Size: Supervise 5-10 staff members.
- Areas of Responsibility: Oversee various operational functions.
- Technical Skills: Proficient in electronic cash registers and Microsoft Office Suite.
- Transportation: Reliable transportation is necessary; public transit options are available.
- Work Environment: Ability to thrive in a fast-paced, high-pressure setting.
- Personal Attributes: Dependable, organized, and a strong team player with excellent communication skills.
- Government Recognition: Acknowledged as a recognized employer.
- Health Benefits: Includes dental, disability, healthcare, and vision care plans.
- Financial Security: Life insurance and additional benefits offered.