Restaurant Operations Supervisor
1 week ago
Crest Hotel is seeking a highly skilled Restaurant Operations Supervisor to join our team. As a key member of our management staff, you will be responsible for overseeing the daily operations of our restaurant and ensuring that all aspects meet our high standards.
Salary and BenefitsThe successful candidate can expect a competitive salary of $45,000 - $55,000 per year, depending on experience, as well as a range of benefits including health insurance, retirement plan, and paid time off.
Key ResponsibilitiesAs a Restaurant Operations Supervisor at Crest Hotel, your primary responsibilities will include:
- Supervising and coordinating the activities of kitchen staff and food preparation personnel;
- Estimating ingredient and supply requirements for meal preparation and ensuring timely ordering and delivery;
- Maintaining quality control standards for food and service, addressing customer complaints and concerns in a professional manner;
- Preparation and submission of reports on sales, inventory, and other relevant metrics;
- Scheduling and supervising kitchen staff, including establishment of work schedules and delegating tasks effectively;
- Maintenance of records related to stock, repairs, sales, and wastage; and,
- Collaboration with senior management to identify opportunities for process improvement and efficiency gains.
To be considered for this role, candidates should possess the following qualifications:
- Secondary (high) school graduation certificate or equivalent;
- A minimum of 1-2 years of experience in a similar supervisory or management position, preferably within the hospitality industry;
- Excellent communication and interpersonal skills, with the ability to effectively interact with staff, customers, and senior management;
- Strong problem-solving and analytical skills, with the ability to prioritize tasks and manage multiple projects simultaneously;
- Ability to work in a fast-paced environment, with a focus on providing exceptional customer service and maintaining high-quality food standards;
- Working knowledge of food safety and sanitation procedures, as well as relevant local regulations and laws;
- Proficiency in Microsoft Office, particularly Excel, Word, and Outlook;
- Familiarity with point-of-sale systems and inventory management software; and,
- Availability to work a 35-hour week, with flexibility to accommodate peak periods and unexpected absences.
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