ESSENTIAL SKILLS

Communications
Must be good communicators. They need to speak well, and ensure their communications are projected in a pleasant and helpful way.

Customer Service
Counter people must ensure that diners are served properly and in a timely manner. They investigate and resolve customers’ complaints about food quality or service.

Food Preparation & Delivery
Assist in ensuring the quick and efficient preparation and delivery of food delivery to guests. They assist management in ensuring that health and safety standards are obeyed and that an ‘A’ Food Safety Grade is maintain.

Cash Handling
Counter people may work with the cash register. They must ensure the proper and accurate handling of monies.

Cleaning
Must ensure the cleanliness of the counter and dining room area, in a prompt and efficient manner.

Safety
Counter people assist in monitoring the actions of employees & patrons on a continual basis to ensure the personal safety of everyone.

ESSENTIAL SKILLS

Food Cost
Under the direction of the managers, they must meet the parameters of the Company for budgeted food costs.  They may estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.  Cooks may also receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables to ensure that expectations are met. They may meet with representatives from restaurant supply companies and place orders.

Food Preparation and Delivery
Cooks must ensure that food preparation and delivery is done in accordance with Company standards.

Cleanliness and Food Safety
Cooks must ensure the cleanliness of the kitchen area.  They must ensure they are following the health and safety standards and maintaining an ‘A’ Food Safety Grade.

Safety
Under the direction of the managers, cooks are responsible for the safe operation of the cooking equipment and the safe operation of the equipment by employees. 

ESSENTIAL SKILLS

Food Cost
Under the direction of the manager and assistant manager, shift supervisors must meet the parameters of the Company for budgeted food costs.  They may estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.  They may also receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables to ensure that expectations are met. They may meet with representatives from restaurant supply companies and place orders.

Communications
Shift supervisors must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. 

Developing and Training Employees
Under the direction of the managers, shift supervisors may oversee the training of new employees and explain the establishment’s policies and practices.  They must also motivate employees to work as a team, to ensure that food and service meet appropriate standards.

Customer Service
Under the direction of the managers, shift supervisors must ensure that guests are served properly and in a timely manner. They investigate and resolve customers’ complaints about food quality or service.

Cleanliness and Food Safety
Under the direction of the managers, shift supervisors ensure the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. They make sure that health and safety standards are obeyed and that an ‘A’ Food Safety Grade is maintain.

Daily Cash Deposits
Under the direction of the managers, shift supervisors may tally the cash and charge receipts received and balance them against the record of sales. They may also be responsible for depositing the day’s receipts at the bank or securing them in a safe place.

Security
Under the direction of the managers, shift supervisors are responsible the safety of their employees and restaurant; this includes ensuring the locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems.

Safety
Shift supervisors must assist in monitoring the actions of the employees and patrons on a continual basis to ensure the personal safety of everyone. 

ESSENTIAL SKILLS 

Food Cost
General Managers must meet the parameters of the Company for budgeted food costs.  Managers estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.  General Managers receive deliveries and check the contents against order records. They inspect the quality of fresh meats, poultry, fish, fruits, vegetables to ensure that expectations are met. They meet with representatives from General supply companies and place orders.

Communications
General Managers must be good communicators. They need to speak well, often in several languages, with a diverse clientele and staff. General Managers must also ensure that written orders are clear and understandable.

Hiring and Developing Employees
General Managers interview, hire, train, and, when necessary, fire employees. General Managers oversee the training of new employees and explain the establishment’s policies and practices.  They must motivate employees to work as a team, to ensure that food and service meet appropriate standards.

Scheduling
General Managers schedule work hours, making sure that enough workers are present to cover each shift while ensuring that their labor costs fall within the parameters of the Company. If employees are unable to work, managers may have to call in alternates to cover for them or fill in themselves when needed.

Customer Service
General Managers ensure that guests are served properly and in a timely manner. They investigate and resolve customers’ complaints about food quality or service. They monitor orders in the kitchen to determine where backups may occur, and they work with the chef to remedy any delays in service.

Cleanliness and Food Safety
General managers direct the cleaning of the dining areas and the washing of tableware, kitchen utensils, and equipment to comply with company and government sanitation standards. They make sure that health and safety standards are obeyed and that an ‘A’ Food Safety Grade is maintain.

Administrative
In addition to their regular duties, General Managers perform a variety of administrative assignments, some of this work may be delegated to an assistant manager but General Managers retain responsibility for the accuracy of business records.

Daily Cash Deposits
Managers tally the cash and charge receipts received and balance them against the record of sales. They are responsible for depositing the day’s receipts at the bank or securing them in a safe place.

Security
General Managers are responsible for the safety of their employees and General; this includes ensuring the locking up the establishment, checking that ovens, grills, and lights are off, and switching on alarm systems.

Safety
General Managers also monitor the actions of their employees and patrons on a continual basis to ensure the personal safety of everyone.  General Managers should ensure that employees are trained on the proper procedures to operate equipment. General Managers should ensure that safety meetings are held monthly.