Security Operations Centre Supervisor

Paladin Security; Burnaby; On-site; CAD 42,000 - 60,000; Full time

Job summary

Paladin Security in Canada is seeking a Restaurant Supervisor to support the Restaurant Manager and lead the shift team in achieving sales targets and ensuring quality, cleanliness, and safety standards are maintained across all restaurant operations.

You will implement quality and sanitation programs, manage crew schedules, monitor costs, and supervise the packaging program where applicable, while developing the team through coaching, training, and performance feedback.

Qualifications

• High School graduate.
• 6 months experience as a Team/Crew Leader/Trainer in quick-service restaurant or related.
• Food Safety Certification (ServSafe) required.

Responsibilities

• Achieve shift sales targets and monitor performance.
• Implement feedback systems and customer surveys during shifts.
• Update competitive information affecting sales performance.
• Manage FSC, Product Quality, Service Quality, and Sanitation programs.
• Prepare and update operation guides, schedules, and maintenance plans.
• Control costs, manage inventory, and monitor labor efficiency.
• Lead the restaurant team during shifts and coach for performance.
• Ensure compliance with permits, licenses, and safety procedures.

Skills

Shift Management

FSC Management

Customer Feedback Management

Profitability Management

Local Store Marketing

Creating the Business

Advancing Personal Excellence

Managing the Business

Promoting People Processes

Takes Initiative

Analytical

Teamwork

Respect for Individual

Education

High School graduate

Tools

MS Applications

Oracle

PosNet

Job description

The Restaurant Supervisor assists the Restaurant Manager and restaurant team in the achievement of the Restaurant Business Goals through effective implementation of specific operations support activities in the following areas, as assigned:

• Implement assigned Product/Service Quality and/or Cleanliness & Sanitation (C&S) Program.
• Implement assigned Crew Management activity.
• Implement assigned cost management activity.
• Manage operations of assigned Packaged Program (if any)

ESSENTIAL FUNCTIONS

• Ensures achievement of shift sales target:
  
• Implement feedback and suggestion system (from sales building to evaluation) during shift.
  
• Implement customer surveys and continuously interact with customers during shifts.
  
• Update information on competition products, services, and activities that will affect restaurant sales performance.
  
• Implement community relations activities
• Manages operations of assigned Packaged Program (if applicable).
  

FSC Target Achievement

• Effective implementation of Restaurant Operations Support activities in the areas of:
• Food, Service, and Cleanliness (FSC)
  
• Product Quality Program
  
• Service Quality Program
  
• Sanitation & Pest Control program
  

Prepare and Update the following

• Production Control Guide
• Supplies/Station Guide
• Master Cleaning Scheduled. Repairs & Maintenance Schedule

• Prepare and Update the following
• Production Control Guide
• Supplies/Station Guide
• Master Cleaning Scheduled. Repairs & Maintenance Schedule

Profit Target Achievement

• Implement cost management activities, standards, and procedures during shifts.
• Implement plans on Food Cost and Paper Cost (FCPC) program/initiative/project.
• Manage the optimum level of inventory during shifts as well as minimized usage levels.
• Implement crew schedule and monitoring manhours usage and sales per man-hour levels. Manage crew productivity by implementing crew schedule during shift and monitoring manhours usage and SPMH levels.
• Keep track of repairs, maintenance, and utility costs during shifts. Implement management measures, documentation, and guidelines.

People Management & Development

• Organize, lead/manage restaurant team during shift.
• Develop and implement the game plan, tasks, activities, and schedules during shifts.
• Build and monitor competency level of the crew through Crew Training System implementation.
• Train/Certify crew, crew trainers, and crew trainees
• Assist in Crew Assessments, performance appraisal documentation, and submission.
• Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.
• Manage effective management-crew communication, feedback, coaching, and discipline during shift.

Operational Administration

• Manage supplies (food & paper) requisition, issuance, and inventory.
• Implement standard procedures and control systems to ensure restaurant safety and security program.
• Document feedback and conduct follow-through and corrective actions, when necessary.
• Check, monitor, and give feedback on compliance to required restaurant permits and licenses.
• Implement scheduled restaurant preventive maintenance by giving feedback on supplier’s service and/or implementation of equipment checklist.
• Manage office organization and orderliness during shift.
• Manage and implement crisis prevention programs and processes.
  
• Monitor timely completion, the accuracy of required reports, and prompt submission.
  

NON-ESSENTIAL FUNCTIONS

• Perform other assignments from time to time as directed by management.
• Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that may be required by management.
• Perform administrative duties as necessary i.e. making copies, filing, etc.
• Prepare individual performance plans, objectives, goals, strategies, and measures (OGSM).
• Prepare management reports, restaurant reports/requirements as required.

JOB SPECIFICATIONS

Education

At least a High School graduate.

Experience

At least (6) months experience as a Team/Crew Leader/Trainer in a quick-service restaurant, any food service or retail operations, and/or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.

Bona Fide Occupational Qualifications (BFQs)

Basic Operations Training Program

(Required Training, License & Certification)

Food Safety Certification (ServSafe)

Essential Skills and Traits

• Shift Management
  
• FSC Management
• Customer Feedback Management
  
• Profitability Management and Financial Analysis (FC/PC/Labor Cost)
  
• Local Store Marketing
  
• Core Competencies: C.A.M.P. requirements
  
• Creating the Business
  
• Advancing Personal Excellence
  
• Managing the Business
  
• Promoting People Processes
  
• Essential Traits (as assessed using HR tool)
  
• Takes Initiative
  
• Persistent
  
• Wants Challenge
  
• Analytical
  
• Balance of Authoritative and Collaborative
  
• Effective Enforcing
  
• Enlists Cooperation
  
• Finance/Business
  
• Numerical
  
• Wants to Lead
  
• Behavioral Attributes (live the core values of the organization):
  
• Customer Focus
  
• Teamwork
  
• Humility to listen and learn
  
• Honesty and Integrity
  
• Spirit of Family and Fun
  
• Respect for Individual
  
• Frugality
  

Non-Essential Duties and Responsibilities

• Perform administrative duties as necessary i.e. making copies, filing, etc.
• Prepare individual objectives, goals, strategies, and measures (OGSM).
• Prepare restaurant reports/requirements.

Other Qualifications

• Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle, and PosNet.
• Physical Effort/Requirements: While performing the duties of this job, the employee will:
  • Stand/walk for the majority of their scheduled work shift.
  • Lift, reach, pull, push, grasp and use hands frequently.
  • Bend and/or squat down for the majority of their scheduled shift.
  • Climb, stoop and/or kneel rarely.
  • Lift up to 50 pounds occasionally.
  • Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs.
  • Need to speak and hear well enough to receive instructions and communicate with employees and customers.
  • Be required to work irregular hours, varying work shift schedules.
• Work Environment: While performing the duties of this job, the employee is regularly exposed to:
  • Hot and cold temperatures and a wet work area.
  • Possible cuts and burns.
  • Moderate noise level in the work environment.
  • Wet and slippery floors.
  • Tensions and pressures may arise in meeting deadlines and goals.

This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties,