Dining Room Supervisor

The dining room supervisor plans and directs the activities related to the preparation and the service of meals and beverages and performs the same functions as the servers. The work schedules are generally pre set, with occasional overtime. Frequently works evenings, weekends and statutory holidays. Occasionally works nights. Works intensely at mealtimes. Occasional office work.

Responsibilities

Oversees the activities of the servers and other dining room personnel; Maintains a good working environment; Recruits and hires the dining room personnel; Explains the new recipes and the new equipment to the dining room personnel; Orders the food supplies and dining room equipment; Trains servers to prepare, garnish and present the food; Has a professional appearance; Supervises the organization of personnel and equipment to ensure customer satisfaction; Plans and directs activities related to the preparation and service of meals; Ensures the quality of the food meets standards; Evaluates the requirements for and cost of beverages; Evaluates the requirements for and the cost of labour; Executes all other tasks as requested by the manager or franchisee

Requirements

A few years of post-secondary studies may be required; 1 to 2 years of experience as a server or dining room team leader; ability to quickly grasp complex situations; analytical mind; attention to detail; facility with numbers; ability to take decisions; openness to change; interpersonal skills; facility with meeting people; teamwork; collaboration; leadership; adaptability; good verbal communication skills in French; good personal grooming; confidence; integrity; ability to manage stress; dynamism; energy; autonomy; initiative; availability; flexibility; orientation toward quality