About the Role
Ensures the well-being and safety of the customers and staff
Works alongside employees to ensure restaurant is continually meeting production demands and standards for food quality, service times and service experience
Opens/closes the restaurant, with access to the safe and/or float
Complies with all cash management and accounting procedures
Assigns work stations and manages breaks
Resolves issues within their realm of authority concerning the restaurant, staff and customers according to restaurant policies.
Documents all issues and ensures management has necessary information regarding these issues.
Effectively uses the operating system to balance key goals of speed, food quality and cost management.
Completes various tasks as requested by management that may include but is not limited to: daily and weekly paperwork, inventory, purchasing
Trains and coaches staff as directed by management. May also assist with staff performance evaluations as required by management
Requirements
Completion of a secondary school
Ability to communicate effectively in English
Ability to deal well with a variety of people: customers, fellow employees and management
Initiative, good judgment, and ability to make quick decisions under sometimes stressful conditions
Responsible, reliable, honest
High standard of cleanliness and hygiene
Ability to manage multiple tasks
Able to stand and walk for extended periods.
Able to do some heavy lifting