Supervise and co-ordinate activities of staff who prepare and portion food like kitchen and food service helpers, food service counter attendants and food preparers, food and beverage servers. Prepare and submit reports. Maintain records of stock, repairs, sales and wastage. Establish work schedules. Ensure food service and quality control. Train staff in job duties, sanitation and safety procedures. Establish methods to meet work schedules. Most of the items require intricate cooking per franchise norms, ensure each detail is followed per menu list and consistent quality standards are maintained. Food cutting, finesse and presentation are paramount. Adhere to recipes, portion size and plate presentation to meet the brand standards.
Completion of secondary school with a Diploma.
Trade Certificate in food production/hospitality.
Director of Operations