Job Description

Supervise, coordinate, and schedule restaurant staff involved in food preparation, customer service, takeout, and delivery.
Assign daily duties and ensure efficient staffing and workflow during regular and peak periods.
Train employees on food preparation, customer service, sanitation, food safety, and workplace procedures.
Monitor food quality, portioning, preparation, service, and order accuracy according to established standards.
Order and receive food, packaging, and supplies; monitor inventory, storage, stock usage, and food waste.
Handle customer inquiries and complaints and resolve service issues when required.
Ensure cleanliness, sanitation, food safety, and workplace safety requirements are followed.
Maintain operational and inventory records and assist management with employee
performance, cost control, and daily restaurant operations.

Requirements

Secondary school diploma required.
Minimum 2 years of experience in the food service industry, including supervisory or leadership experience in a restaurant or quick-service environment.
Ability to supervise, coordinate, and train restaurant staff while ensuring efficient daily operations.
Knowledge of food safety, sanitation, workplace health and safety, and quality control standards.
Strong organizational, leadership, and problem-solving skills with the ability to work effectively in a fast-paced environment.
Ability to work flexible shifts, including evenings, weekends, and holidays, as required.
Bilingual (English and French) with strong verbal communication skills to effectively communicate with customers, staff, and management.

Language of Work

Bilingual (English/French)

Education

Secondary (high) school graduation certificate

Experience

2 years to less than 3 years