Restaurant Ops Lead: Service, Inventory & Team Training
Ontario Trillium Foundation
Oversees daily operations, supervises staff, and ensures excellent customer service. Inventory Control: Ordering ingredients, packaging, and supplies to prevent shortages. Quality Control: Ensuring food safety regulations, sanitation standards, and recipes are strictly followed. Problem Solving: Handling customer complaints and resolving supply chain or equipment issues. Scheduling: Creating shifts and assigning roles such as cooks, cashiers, and delivery drivers. Training & Supervision: Hiring and onboarding new team members while guiding them to work efficiently. #J-18808-Ljbffr Ontario Trillium Foundation
Vacancy posted 1 day ago
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