Food Service Supervisor
Posted Updated
Description
- Assist the Shift Managers to supervise multiple food service units.
- Supervise the production of menu items, ensure completion of cash readings, manage associates, schedule staff working hours, hire and train employees.
- Learn from and assist the Shift Manager to resolve labour relation issues, track and produce reports on weekly inventories, sales revenue, labour and food cost.
- Communicate positively and enthusiastically to the café patrons and address their issues promptly.
- Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
- Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
- Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.
- Solid catering and event planning experience.
- Food preparation and cooking as needed
- Ability to work both independently and in team setting as required.
- Previous food service experience in hotel, restaurant, or fast food is considered an asset.
- Physical ability to carry out the duties of the position. Minor heavy lifting may be involved (up to 40 lb.)
- Customer focused with a friendly, outgoing personality with a genuine interest in providing excellent customer service.
- Excellent verbal and written communication and interpersonal skills.
- Manage time and resources to ensure that work is completed efficiently.
- Superior attention to detail. Ability to establish and maintain good working relationships and work cooperatively with team members.
- Able to work in a fast-paced environment with changing work priorities Proficient with Microsoft Office, specifically Word and Excel.
- Maintain a clean and safe work area, adhering to food safety and health standards
- Prioritize and delegate tasks in kitchen layout and prep
- Advise management of purchasing requirements with a focus on minimizing waste and avoiding product shortage
- Wash, rinse, sanitize, and organize dishes, utensils, and kitchen equipment.
- Maintain the cleanliness and organization of the dishwashing area and surrounding workplace areas.