Restaurant Operations Manager
3 weeks ago
Key Responsibilities
- Leadership and Team Management
- Supervise and coordinate the activities of food preparation staff.
- Train staff in job duties, sanitation, and safety procedures.
- Quality Control and Customer Service
- Ensure food and service meet quality control standards.
- Address customer complaints and concerns.
- Administrative Tasks
- Establish work schedules.
- Maintain records of stock, repairs, sales, and wastage.
Requirements
- College, CEGEP, or non-university certificate/diploma from a program of 3 months to less than 1 year.
- Experience an asset.
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