Assistant Manager/Shift Supervisor (Quebec City) in Quebec, Quebec

Supervise team members and monitor the activities of the restaurant so that customers receive quality products quickly and courteously. 1st CUSTOMER SERVICE - Coordinate the preparation of high quality products and ensure that customers are served quickly and courteously. - Supervise the operation of six workstations (the tasks for each workstation are detailed in the attached list). - Resolve customer complaints with the collaboration of team members or on their behalf. - Prepare and deliver consistently high quality products within a period not exceeding 3 minutes. - Meet, consistently with the standards of QSC (quality, service, cleanliness). 2nd BUSINESS MANAGEMENT AND SUPERVISION - Supervise the activities of the restaurant to better lead and motivate team members, and to provide customers with quality products consistently adhering to the standards of QSP to each shift. Main activities and expectations in performance: - Supervise crew at six workstations (see the list of jobs and tasks). - Assign tasks to the crew effectively and determine production levels adequately. - Supervise procedures at the cash register and drive-thru. Guide and support team members as needed. - Supervise food preparation; ensure that procedures are always followed. - Delegate fairly and efficiently, be available to help others in need. - Always ensure compliance with standards for QSP all shifts. - Prepare and deliver consistently high quality products within a period not exceeding 3 minutes during all shifts. 3rd CASH AND INVENTORY MANAGEMENT - Implement policies and procedures for inventory management and cash control; apply the procedure for opening or closing the restaurant at all shifts. Main activities and expectations in performance: - Read and understand the Policies and Procedures Manual for cash control. - Ensure that the cash drawers are properly filled at the beginning of each shift and carefully counted at the end of each shift. - Manage inventory during all shifts. - Loss control and performance during his shift. - Learn and apply the procedures for opening and closing the restaurant in accordance with company standards. 4th LIABILITY - EMPLOYEE TRAINING - Supervise, motivate and train team members in their respective work stations Main activities and expectations in performance: - Use the method of training in four aspects to train crew workstations. - Identify performance problems during work shifts and report them to a restaurant manager - Coordinators shifts do not have the mandate to take disciplinary action directly against employees but may, in extreme cases, terminate an employee at home waiting for the restaurant manager is informed of the facts. - Learn the procedures and policies established by the Human Resources Department at the location of hourly employees (as described in the "Employee Handbook"); apply them consistently and fairly. - Ensure that team members focus on customer satisfaction at all times. 5E LIABILITY - HEALTH & SAFETY AND FOOD SECURITY - In addition to a basic knowledge of WHMIS standards of hygiene and food safety, become familiar with any other proceedings and policy of health & safety and food security in a restaurant and get a certificate First Aid. Main activities and expectations in performance: - Learn how to define a work accident and learn when and by what means to report an accident at work directly with the manager. - Know the safety rules in the workplace and ensure that team members comply. - Know the guidelines in food safety and hygiene and ensure that team members comply. - That maximum security measures in the restaurant. - Knowing how to implement the various protocols of emergency. - Get a first aid certificate. SKILLS: Focus its interventions on customer service. Show initiative. Possess excellent work habits. Be willing to learn. Ability to establish good interpersonal relationships. Show a positive attitude. Be reliable and trustworthy. Play an active role within the team. Adopt professional standards in her work. Know skillfully delegate and schedule tasks. Possess administrative skills. Skills are required to train staff. REQUIREMENTS: Have at least 6 months of full-time experience in a restaurant or in a retail environment. Have a background in Secondary IV or equivalent is desirable. Hold or be able to complete the course expert in customer service Hold or be able to complete the Seminar on Food Security in restaurant Be able to get a first aid certificate. Be able to obtain a certificate of the National emphasis on hygiene (SSOP). Location: Quebec City Compensation: To be negotiated Principals only. Recruiters, please don't contact this job poster. Please, no phone calls about this job! Please do not contact job poster about other services, products or commercial interests.

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Category:  Other Jobs  |  Address:  Quebec Quebec

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