Establish methods to meet work schedules
Supervise and coordinate the activities of staff who prepare and portion food
Train staff in job duties, sanitation, and safety procedures
Estimate ingredients and supplies required for meal preparation
Ensure that food and service meet quality control standards
Address customers’ complaints or concerns
Maintain records of stock, repairs, sales, and wastage
Establish work schedules

Required skills

Strong leadership and team-supervision skills Ability to train, guide, and schedule staff Knowledge of food safety, sanitation, and health regulations Customer service and conflict-resolution skills Inventory control and ordering of supplies Cash-handling accuracy and point-of-sale familiarity Time-management and multitasking abilities Problem-solving skills during busy service periods Clear communication with staff, customers, and management Ability to maintain quality standards and service consistency

Education Requirement

Secondary (high) school graduation certificate or equivalent experience