Job Description

Address customers' complaints or concerns Recruit, train and supervise staff Ensure health and safety regulations are followed Provide customer service Adhere to standards and procedures Negotiate arrangements with suppliers for food and other supplies Plan, organize, direct, control, and evaluate daily operations Following brand standards. Leadership quality. Scheduling Inventory

Requirements:

Willingness to learn all areas of restaurant operations & work multiple stations.

Have a positive and motivating leadership style

Be able to lead a team of 7 - 10 people

Excellent interpersonal, written, and verbal communication skills

Ability to adapt to a fast-paced and flexible environment

Basic accounting skills and knowledge of technology

Comfortable working on your feet for full shift

Reliable and hard-working

Strong organization and collaboration skills

Responsibilities:

Customer Service

Effectively resolve customer complaints and provide customer service

Respond to customer concerns in-person, online, and over the phone

Assist cashiers when needed to take and complete orders, and communicate with guests

Serve guests in a positive and professional manner

Maintain solid product knowledge

Staff Management

Recruit, train, and supervise Team Members and ensure their professional development

Set staff work schedules and monitor staff performance

Inventory and Resource Management

Review and analyze monthly operating results to ensure restaurants are maximizing their profit

Ensure food costs, labour costs and other expenses are within budget

Create weekly report sales and expense reports for management

Maintain records of stock (inventory), repairs, sales and wastage

Order supplies and food and manage their use with minimum wastage

Restaurant Operations Management

Ensure that both the restaurant operations and guest experience are aligned with our brand standards

Maintain strict safety and sanitation standards throughout kitchen and other restaurant areas (dining area, bathrooms, etc.)

Manage the daily operations of a single restaurant (10-45 employees) while ensuring delivery of quality food and guest satisfaction.

Assist in all food preparation and kitchen operations, including breading, marination, frying, baking, etc.

Follow the company's security and safety procedures

Implement operational plans, processes, and tools in our restaurants

Develop and implement marketing plans

Use planning and projection tools to ensure restaurant is ready for busy periods

Identify issues and propose solutions that have an impact on the restaurant's bottom line

Cash management - balance cash daily, and make deposits to the bank

Be able to work full time and on a combination of days, including evening and weekend shifts (6 days a week)

Other duties to maintain the day to day operations of a fast food restaurant

Job Types: Full-time, Permanent

Job Types: Full-time, Permanent

Pay: $17.00-$17.50 per hour

Work Location: In person