General Description:
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
Activities and Responsibilities:
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Promote, work, and act in a manner consistent with objectives of OEB Breakfast Co.
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Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs followed and completed on a timely basis.
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Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance.
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Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
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Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
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Ensure compliance with all federal, provincial, and local regulations that pertain to health, safety and labour requirements of the restaurant, employees, and guests.
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Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
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Count money and make bank deposits,
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Investigate and resolve complaints regarding food quality, service, or facilities.
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Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with receiving policies and procedures.
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Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
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Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
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Monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted.
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Maintain food and equipment inventories and keep inventory records.
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Schedule staff hours and assign duties.
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Establish standards for personnel performance and guest service.
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Perform some food preparation or service tasks, such as cooking, clearing tables, preparing drinks, and serving food and drinks when necessary.
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Keep records of health and safety practices.
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Train and coach staff.
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Manage staff performance in accordance with established standards and procedures.
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Co-ordinate restaurant operations during each shift.
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Interact with customers.
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Determine and execute operating improvements.
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Arrange for maintenance and repairs of equipment and services
Knowledge and Experience:
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Previous experience in food and beverage management.
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In-depth working knowledge of alcoholic and non-alcoholic beverages.
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In-depth working knowledge of food preparation and presentation.
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Experience in staff management and development.
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Knowledge of basic accounting principles and practices.
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Experience in analyzing financial data.
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Knowledge of planning and forecasting.
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Track record of managing inventory and cost controls.
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Knowledge of administrative procedures.
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Ability to use relevant computer applications
Key Skills and Competencies:
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Decision making
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Judgment
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Problem analysis and problem solving
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Planning and organizing
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Resource management
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Communication
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Hospitality focus
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Quality Orientation
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Teamwork
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Adaptability
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Flexibility
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High energy level
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Stress tolerance