Café Operations Lead: Service & Safety Champion

Chartwells K-12; Sochy; On-site; PLN 102,000 - 112,000; Full time

Job summary

Chartwells K-12 is hiring a Food Service Supervisor to assist the Manager on duty in coordinating associates in the school dining program. You will supervise multiple food service units, oversee menu production, ensure accurate cash readings, and maintain top customer service levels for patrons.

You will schedule staff, hire and train employees, monitor labor costs and inventories, and report on weekly performance.

Qualifications

• Minimum 1 year of strong operation food industry management experience.
• Comprehensive health and safety knowledge and training.
• Knowledge of food service catering.
• Strong supervisory skills and the capability to motivate and lead staff.
• Employee relations experience in a unionized environment is an asset.
• Excellent communication skills (written and verbal).

Responsibilities

• Assist the Shift Managers to supervise multiple food service units.
• Supervise the production of menu items, ensure completion of cash readings, manage associates, schedule staff working hours, hire and train employees.
• Learn from and assist the Shift Manager to resolve labour relation issues, track and produce reports on weekly inventories, sales revenue, labour and food cost.
• Communicate positively and enthusiastically to the café patrons and address their issues promptly.
• Ensure compliance with Quality Assurance and Health and Safety Program, WHMIS regulations.
• Coordinate workplace inspections and WHMIS training of all staff and report incidents to head office.
• Ensure HACCP standards are followed in the food preparation process.

Skills

Food service management

Health and safety

Catering knowledge

Supervisory leadership

Union experience a plus

Written and verbal communication

Job description

Chartwells K-12 is hiring a Food Service Supervisor to assist the Manager on duty in coordinating associates in the school dining program. You will supervise multiple food service units, oversee menu production, ensure accurate cash readings, and maintain top customer service levels for patrons.

You will schedule staff, hire and train employees, monitor labor costs and inventories, and report on weekly performance.