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Supervisor

3 weeks ago

Orillia, Canada Dana Hospitality Full time

**Job Description**:
Essential Duties and Responsibilities:
Under the general supervision of the Food Service Director, the Food Service Supervisor is responsible for overseeing the operations of their assigned unit which includes scheduling and training of staff, handling guest concerns, supporting administrative duties such as ordering, filling in at any stations as required, and ensuring the success of the assigned unit.
- Work with the Chef to plan and develop menus and recipes for the café and catering events, incorporating both the company’s promotional themes and the Healthwise Choices© Program while also encouraging creative ideas from staff that fall within company guidelines and restrictions
- Working alongside the Food Service Director, put processes in place and monitor staff performance to ensure all required health and safety regulations and procedures are being followed, which can include:

- Ensure staff are using the techniques conveyed during training and are properly using all the tools, supplies, and equipment provided (i.e. knives, ovens, cleaning materials)
- Ensure employees have purchased proper personal protective equipment (i.e. non-slip shoes, cut-resistant gloves) and that they are being used correctly
- Notify appropriate parties of malfunctioning or in need of repair equipment
- Make sure the location and staff are working within FoodSafe and/or ServeSafe standards as well as all applicable legislation and company policies
- Address the concerns of employees and work with the Food Service Director to create a safe and healthy working environment
- Communicate any operational changes to staff members clearly so that they can be implemented effectively
- Work alongside the Chef and kitchen staff to control costs of the location by taking measures such as:

- Perform physical inventories, adequately maintaining the level of stock at the unit
- Comply with maintenance of food rotation in storage in order to minimize spoilage and waste
- Control portioning of food item standards to ensure recipe yield meets quantity and budget expectations
- Suggest dishes that take advantage of seasonal availability
- Provide recommendations to the Chef Manager regarding budget requirements for assigned area, maximizing the profit of the location while reducing expenditures
- Relay with the chef to coordinate ordering supplies
- Achieve the highest standards of cleanliness, hygiene, and sanitation during the food preparation process in all work areas, including the kitchen, fridges and freezers, front and back of house, and all related equipment
- Schedule and coordinate staff shifts and work assignments, taking into consideration business needs and the skills and abilities of individual staff members
- Track attendance and report to the Food Service Director any late or absent staff
- Train and develop staff in proper procedures and best practices while also providing coaching to help staff members reach the next stage in their career development
- Provide suggestions on marketing plans to help drive sales and improve revenue
- Ensures the integrity of the cash flow process, making certain staff are following all security procedures closely while performing periodic checks to ensure compliance (train all staff in Cash Handling procedures)
- Remain an ambassador of goodwill, ethics, and great client relations at all times
- Where necessary, step in to alleviate guest concerns and resolve issues that arise from service
- Maintains speed of service standards
- Listens to customers (internal and external) and responds professionally to all questions and concerns, directing concerns to further levels of management as needed
- Lead and champion any construction or unit opening
- Oversee all aspects of franchise locations, as applicable
- Other duties as assigned

**Qualifications**:
Education and/or Work Experience Requirements:

- Three years of experience in the food service industry as a supervisor
- ServeSafe and/or FoodSafe certified
- Superior communication skills in both verbal and written English with the ability to communicate in French as necessary
- Able to effectively handle the concerns of employees, customers, and clients with tact while adhering to confidentiality policies
- Able to effectively use a computer and all related software, including POS equipment

Physical Requirements:

- Reach and lift between 0-10 pounds from floor to shoulder height
- Frequent standing and walking required
- Able to work in hot or cold temperatures