Restaurant Management Professional
3 days ago
Subway Bragg Creek is seeking a seasoned Restaurant Management Professional to oversee the day-to-day operations of our busy food service establishment. As a key member of our team, you will be responsible for ensuring that all aspects of the restaurant run smoothly and efficiently.
Estimated Salary: $45,000 - $60,000 per year, depending on experience.
About the Job:
We are looking for a dynamic and experienced individual who can lead our team of food service counter attendants and food preparers. Your primary responsibility will be to supervise and coordinate their activities, ensuring that high-quality food and service are consistently delivered to our customers. Additionally, you will be responsible for training staff in job duties, sanitation, and safety procedures, as well as estimating ingredient and supply requirements for meal preparation. Other tasks include maintaining accurate records of stock, repairs, sales, and wastage, preparing and submitting reports, and establishing work schedules.
Responsibilities:
- Supervise and co-ordinate the activities of food service counter attendants and food preparers
- Train staff in job duties, sanitation, and safety procedures
- Estimate ingredient and supplies required for meal preparation
- Ensure that food and service meet quality control standards
- Maintain accurate records of stock, repairs, sales, and wastage
- Prepare and submit reports
- Establish work schedules
Requirements:
- 2 years to less than 3 years of experience in a related role
- High school graduation certificate or equivalent
- Excellent oral communication skills
- Client focus and efficient interpersonal skills
- Ability to work under pressure and maintain a fast-paced environment
Work Environment:
The ideal candidate will have experience working in a food service establishment and be able to work under pressure in a fast-paced environment. You will be required to stand for extended periods and perform a combination of sitting, standing, and walking.
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