Responsibilities
- Participates in the recruitment, selection, and training of staff
- Supervise and schedule food and beverage staff
- Ensure customer satisfaction
- Resolve customer complaints, as well as internal conflict amongst staff
- Order and maintain inventory control costs
- Oversee food service, and act as an expeditor, when necessary, to ensure the timely movement of completed food orders from kitchen to customer table
- A secondary school diploma is required
- Completion of a food service administration, hotel or restaurant management course is an asset
- Excellent sales skills
- Excellent customer service skills
- Good communication skills
- Leadership skills
- Proven human resource management skills such as training, motivation,
- Excellent organizational skills
- Must be of legal drinking age if working in a licensed facility
- Knowledge of the products, services, sector, industry and local area
- Knowledge of relevant legislation and regulations
- FOODSAFE
- Serving It Right
