To: Citizenship and Immigration Canada
Xxx has worked at XXX his job title being a manager. In full time capacity of 35-40 hours per week drawing a salary of XXX (attached T4) from XXX to present. He is eligible for all health benefits.
His main job duties include .
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required..
• Recruiting, training and motivating staff. Making sure they are following their job description, know their areas.
• Preparing reports at the end of the shift/week, including staff control, food control and sales. Taking corrective actions to manage staff conflicts.
• promoting and marketing the business
• Manage inventory through month end inventory and keeping every month record.
• Handling customer complaints by following the corrective measures. Making sure customers are being served by meeting higher level of satisfaction.
• Reporting problems to restaurant owner either it's a inter or intra organization problem.
• Maintain the restaurant standard by following daily compliance checklists.
• Participation in monthly manager's meeting to discuss objectives of the month, staff problems, and special events.
Xxx has worked at XXX his job title being a manager. In full time capacity of 35-40 hours per week drawing a salary of XXX (attached T4) from XXX to present. He is eligible for all health benefits.
His main job duties include .
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Maintaining high standards of quality control, hygiene, and health and safety.
• Checking stock levels and ordering supplies.
• Preparing cash drawers and providing petty cash as required..
• Recruiting, training and motivating staff. Making sure they are following their job description, know their areas.
• Preparing reports at the end of the shift/week, including staff control, food control and sales. Taking corrective actions to manage staff conflicts.
• promoting and marketing the business
• Manage inventory through month end inventory and keeping every month record.
• Handling customer complaints by following the corrective measures. Making sure customers are being served by meeting higher level of satisfaction.
• Reporting problems to restaurant owner either it's a inter or intra organization problem.
• Maintain the restaurant standard by following daily compliance checklists.
• Participation in monthly manager's meeting to discuss objectives of the month, staff problems, and special events.