food service supervisor

Overview Languages English Education Secondary (high) school graduation certificate Experience 7 months to less than 1 year On site Work must be completed at the physical location. There is no option to work remotely. Work setting Food service establishment Fast food outlet or concession Restaurant Responsibilities Tasks Establish methods to meet work schedules Supervise and co-ordinate activities of staff who prepare and portion food 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 Prepare budget and cost estimates Address customers' complaints or concerns Maintain records of stock, repairs, sales and wastage Prepare and submit reports Prepare food order summaries for chef Must have knowledge of the establishment's culinary genres Supervise and check assembly of trays Supervise and check delivery of food trolleys Establish work schedules Supervision 5-10 people Food and beverage servers Food service counter attendants and food preparers Kitchen and food service helpers Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Combination of sitting, standing, walking Personal suitability Client focus Efficient interpersonal skills Excellent oral communication Flexibility Team player

The supervisor is responsible for coordinating staff activities, training employees in safety and sanitation, and ensuring food quality standards are met. They also manage budgets, stock records, and handle customer concerns to maintain efficient operations.

Candidates must have a high school graduation certificate and between 7 months to 1 year of relevant experience. Proficiency in English and the ability to work in a fast-paced environment are required.

• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Staff Supervision
• Training
• Sanitation and Safety Procedures
• Inventory Management
• Budgeting
• Cost Estimation
• Customer Complaint Resolution
• Quality Control
• Scheduling
• Culinary Knowledge
• Interpersonal Skills
• Oral Communication

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

0+ ans

Postuler avant le

22 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level