Role Summary

The Food Service Supervisor (FOH) manages and monitors the daily operations and workflow of the restaurant. This role coordinates Front of the House (FOH) and Back of the House (BOH) operations to deliver exceptional customer service, maximize guest satisfaction, and maintain the restaurant’s revenue, profitability, and quality standards.

Key Responsibilities

Customer Satisfaction

Handle customer complaints promptly and apply appropriate corrective measures.
Gather guest feedback through manager table visits and Electronic Comment Cards.
Build strong relationships with customers to drive repeat business and retention.
Comply with customer needs and go the extra mile by suggesting additional services to enhance their experience.

Food Quality and Food Safety

Ensure strict application of food safety and quality guidelines across operations.
Monitor production and expiry dates for all inventory and products.
Maintain food safety audit standards at all times and resolve any audit report discrepancies.
Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
Investigate and resolve complaints regarding food quality or service.
Enforce dress code, grooming policies, and personal hygiene standards as set by Zaatar w Zeit Foods Canada Inc.
Ensure proper preparation of all menu items to guarantee final products meet brand standards.

Profit & Loss Management

Monitor the restaurant’s P&L performance to ensure positive financial results.
Help meet financial objectives by participating in forecasting, annual budget preparation, expenditure scheduling, variance analysis, and initiating corrective actions.
Implement marketing initiatives to increase check averages, guest counts, and overall sales revenue.

Purchasing & Stock Management

Control purchasing, monthly inventory counts, and stock levels to maintain margins.
Receive ordered items per receiving guidelines and address any order discrepancies immediately.
Place inventory orders based on sales forecasts and maintain par level stock to control costs and reduce waste.
Ensure proper product storage conditions to minimize spoilage and inventory variance.

Cost Optimization

Control daily operational costs and identify waste reduction opportunities.
Review portion control and food preparation quantities to ensure high quality while minimizing waste.
Track root causes of waste and explore proactive solutions.

HR Management, Coaching & Team Leadership

Coordinate recruiting, selecting, orienting, training, scheduling, coaching, counseling, and disciplining team members.
Communicate job expectations, monitor performance, conduct appraisals, and review compensation actions.
Manage staff attendance schedules, approve leave requests, and maintain complete onboarding and HR records via company software.
Foster a positive, harmonious work environment through regular team meetings and open communication.
Develop, train, and mentor staff while collaborating with Operations and HR on career development and succession planning.

Product Rollout & Market Intelligence

Coordinate the production, presentation, packaging, and marketing of new menu releases.
Train BOH staff on new item preparation and ensure FOH team members know all ingredients.
Prospect the local market area to identify business opportunities, threats, and promotional ideas.

Operations & Brand Image

Preserve overall cultural and professional brand standards across all operational touchpoints.
Maintain interior/exterior decor, lighting, music, room temperature, and cleanliness standards (including parking lots and landscaping).
Follow proper cash handling, petty cash submission, and discount/offer approval processes.

Qualifications & Requirements

Education: Diploma or Degree in Hospitality Management or an equivalent field preferred.
Experience: 4–5 years of relevant restaurant experience, with at least 2 years in a managerial or supervisory capacity.
Concept Knowledge: Previous experience in a similar casual/fast-casual concept preferred.
Technical & Food Safety: Advanced knowledge of restaurant operational systems and Food Safety standards.
Language: Fluency in English.
Competencies: Strong leadership, analytical thinking, problem-solving, stress management, time management, and communication skills.
Physical Demands: Capacity to stand for long hours, move continuously, lift heavy items, and work in hot kitchen environments with flexible scheduling.

About the Company
About Zaatar w Zeit Foods Canada Inc.
Zaatar w Zeit (ZWZ) is a premier dining concept celebrated for its vibrant cultural identity, exceptional quality standards, and guest-first hospitality. Zaatar w Zeit Foods Canada Inc. offers an energetic, growth-oriented environment dedicated to culinary excellence, continuous employee development, and creating memorable experiences for every customer.

To apply for this job email your details to jessa.cantillas@Acsenda.com

Food Service Supervisor (FOH)