Restaurant supervisor

Education: Secondary (high) school graduation certificate Experience: 1 year to less than 2 years Work setting Restaurant 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 Hire food service staff 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 Staff in various areas of responsibility Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Combination of sitting, standing, walking Standing for extended periods Bending, crouching, kneeling Walking Physically demanding Personal suitability Client focus Efficient interpersonal skills Excellent oral communication Flexibility Team player Work Term: Permanent Work Language: English Hours: 35 hours per week

Supervise and coordinate restaurant staff activities, including food preparation, portioning, and delivery. Manage operational tasks such as budgeting, stock records, scheduling, and addressing customer complaints.

Requires a high school graduation certificate and between 1 to 2 years of experience. Candidates must possess strong interpersonal skills and the ability to work in a physically demanding, fast-paced environment.

• Service à la clientèleSouhaitée
• TrainingSouhaitée
• BudgetingSouhaitée
• Salubrité alimentaireSouhaitée
• Quality ControlSouhaitée
• ReportingSouhaitée
• Gestion des stocksSouhaitée
• schedulingSouhaitée

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

• Staff Supervision
• Training
• Budgeting
• Cost Estimation
• Inventory Management
• Quality Control
• Customer Service
• Scheduling
• Food Safety
• Sanitation Procedures
• Hiring
• Reporting

• Hospitality
• Food & Beverage
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

0+ ans

Postuler avant le

4 oct. 2026

Langue de l’offre

anglais

Heures de travail

35 heures par semaine

Niveau d’expérience

Mid-Senior level