Staff Supervision: Overseeing the activities of staff who prepare, portion, and serve food, ensuring efficient operation and quality service.
Scheduling and Training: Creating staff schedules, training new employees, and providing ongoing training for existing staff in food preparation and service techniques.
Quality Control: Ensuring that food and service meet quality standards, and adhering to health and safety regulations.
Inventory Management: Managing inventory, ordering supplies, and ensuring the availability of necessary items for food preparation and service.
Customer Service: Addressing customer inquiries and complaints, ensuring high levels of customer satisfaction.
Operational Efficiency: Streamlining kitchen and service operations for maximum efficiency without compromising on quality.
Health and Safety Compliance: Ensuring compliance with health and safety regulations, including maintaining a clean and safe working environment.
Record Keeping: Maintaining records of stock, repairs, sales, and wastage, and preparing reports for management.
Menu Planning and Cost Control: Assisting in menu planning and pricing, and controlling food and labor costs.
Team Leadership: Motivating and leading the team to work efficiently while providing excellent customer service.
Educational Background: Completion of secondary school is usually required. Post-secondary education in hospitality or a related field can be an asset.
Experience in Food Service: Previous experience in the food service industry, such as roles in food preparation, service, or kitchen management, is often required.
Leadership Skills: Proven ability to supervise and lead a team, including scheduling, training, and managing staff.
Knowledge of Food Safety: Understanding of food handling and storage guidelines, as well as health and safety standards.
Communication Skills: Strong verbal and written communication skills for interacting effectively with staff, management, and customers.
Customer Service Orientation: Ability to handle customer inquiries and complaints professionally and courteously.
Organizational Abilities: Good organizational skills for managing multiple tasks simultaneously and efficiently.
Problem-Solving Skills: Aptitude for addressing issues swiftly and finding effective solutions, particularly in fast-paced environments.
Basic Computer Skills: Proficiency in basic computer applications for record-keeping and inventory management.
Flexibility and Adaptability: Willingness to work in varying shifts, including evenings, weekends, and holidays, as the food service industry often requires flexible working hours.