Supervisor of 3 McDonalds in Saskatchewan

Demonstrates and reinforces the leadership behaviors and basic people minimums (uniforms, crew schedules, rap sessions etc.) necessary to gain commitment from crew and other shift and salaried managers.Executes a plan, based on an employee commitment measurement, to increase employee’s loyalty, satisfaction and pride with the McDonald’s experience.Knows, enforces, and educates crew on all appropriate personnel policies, labor laws, security and safety procedures.Recruits, selects and retains an optimum number of crew, maintenance, and management who are enthusiastically dedicated to customer satisfaction.Manages the development and training of crew and shift management employees, including crew initial and follow-up orientations.Completes and presents performance appraisals based on defined goals and objectives for all restaurant employees in a timely manner.Plans and conducts leadership team meetings.Maintains critical standards for raw and finished product quality, service speed and quality, cleanliness and sanitation.Models performance standards for all crew stations and maintenance. Works in a unit-producing capacity as needed.Measures external customer’s satisfaction and executes plan to improve their satisfaction with their McDonald’s experience and increase their loyalty.Effectively schedules to build the business on all day parts.Effectively executes national and co-op promotions to maximize sales potentialEffectively develops and executes my store (local store) marketing plans to maximize sales potential within the community.Conducts in-restaurant implementation of new products and procedures.Properly executes, enforces and manages all food cost, food safety and sanitation, and quality control systems included in the 31-day book, as well as opening, transitioning and closing checklists..

• Oversee the implementation of standards as detailed in the departmental standards and procedure manual.• Ordering of raw material for kitchen and service, taking month end inventory for FOH and BOH.• Establish and strictly adhere to the par stock for all operating equipments, supplies, inventory items and to ensure that the outlet is adequately equipped.• Participate in the formulation of the annual marketing plan and implement with the outlet team with effective sale and proportional activities to maximize revenue.• Forecasting, Stock Control.• Strong knowledge of PNL,preparing all month documents.• Recruit in line with company guidelines.• Prepare and conduct Induction and Training program.• Conduct probation and formal appraisal in line with the company guidelines.• Develop and assist with training activities, focused on improving skills and knowledge.• Anticipate market changes and review operations when necessary.• Control and analyze departmental cost.• Actively pursue cost saving measures.• Effectively manage staffing cost by preparing effective work schedule in line with legal requirements.• Manage wages and cost.• Demonstrate understanding and awareness of all company policies and procedures related to Health, Hygiene and Fire Safety.• Provides the material department with detailed product and purchase specification for items used in the outlet.• Handling administration,paperwork and bank deposits• Liaising with customers, employees, suppliers, licensing authorities, sales representatives etc• Handling PM calendar for the restaurant which means checking and maintaining maintenance of all equipments in the restaurant.

Assisting restaurant manager for all dining restaurant along with leading all financial areas including sales growth, cost management, and profit growth. Ensuring guest satisfaction and responding to customer complaints is a primary focus of the job. I am also responsible for the staff, training and developing floor managers and hourly employees through orientations, ongoing feedback and by conducting performance reviews. Responsible for the In Room Dining services and Bar in the hotel as well.

I have worked in all outlets at the hotel including the 144 covers, 24-hour restaurant , 96 covers Indian speciality restaurant,107 covers Italian speciality restaurant, 24 hours In Room Dining and Pool Bar. I have additional experience in banquet operations as well.