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Food Service Supervisor
3 months ago
Team Leadership:
Overseeing and directing restaurant personnel, including kitchen staff, waitstaff, and other operational teams.
Regulatory Compliance:
Guaranteeing compliance with food service laws, industry standards, and organizational protocols.
Financial Oversight:
Supporting budget development and expense management.
Work Schedule:
45 hours per week with 2 days off, including weekend shifts.
Please note that no terminology in this advert is intended to discriminate on the grounds of a person's gender, marital status, race, religion, colour, age, disability or sexual orientation.
