MULTIPLE HOSPITALITY & RESTAURANT POSITIONS

About Wyatt Cafe

Available Positions

• Manager (1 Position)
• Floor Supervisor (2 Positions)
• Hostess (4 Positions)
• Waitress (6 Positions)
• Cleaner (2 Positions)

• Head Chef (1 Position)
• Sous Chef (2 Positions)
• Chef de Partie (CDP) (2 Positions)
• Commis Chef (2 Positions)
• Steward (2 Positions)

Position Summary

Key Duties & Responsibilities

• Oversee daily restaurant operations and staff performance.
• Ensure high levels of customer satisfaction and service quality.
• Manage budgets, inventory, scheduling, and operational efficiency.
• Lead and motivate teams to achieve business objectives.
• Ensure compliance with company policies and hospitality standards.

• Supervise front-of-house operations and service teams.
• Coordinate staff schedules and workflow.
• Monitor customer service delivery and resolve guest concerns.
• Ensure restaurant cleanliness and operational readiness.
• Support management in achieving service excellence.

• Welcome and assist guests upon arrival.
• Manage reservations and seating arrangements.
• Maintain positive customer interactions.
• Coordinate guest flow and waiting lists.
• Provide information about restaurant services and menus.

• Take customer orders accurately and efficiently.
• Serve food and beverages professionally.
• Ensure customer satisfaction throughout the dining experience.
• Handle customer inquiries and requests promptly.
• Maintain cleanliness of dining areas and service stations.

• Maintain cleanliness of restaurant facilities and work areas.
• Ensure sanitation and hygiene standards are maintained.
• Clean dining areas, kitchens, washrooms, and common spaces.
• Support compliance with health and safety requirements.

• Lead kitchen operations and food production activities.
• Develop menus and maintain food quality standards.
• Supervise kitchen staff and workflow.
• Manage food inventory and kitchen budgets.
• Ensure compliance with food safety regulations.

• Support the Head Chef in managing kitchen operations.
• Supervise food preparation and kitchen staff.
• Maintain food quality and consistency.
• Assist with inventory management and menu planning.

• Manage a designated kitchen section.
• Prepare and present food according to established standards.
• Supervise junior kitchen staff within assigned sections.
• Ensure quality control and food safety compliance.

• Assist senior chefs in food preparation and cooking activities.
• Prepare ingredients and support kitchen operations.
• Maintain kitchen cleanliness and organization.
• Learn and develop culinary skills under supervision.

• Maintain cleanliness of kitchen utensils, equipment, and workstations.
• Support kitchen hygiene and sanitation requirements.
• Assist with dishwashing and cleaning duties.
• Ensure proper handling and storage of kitchen equipment.

Core Competencies

• Customer Service Excellence
• Guest Relations
• Communication Skills
• Professionalism
• Teamwork
• Problem Solving

• Restaurant Management
• Food Service Operations
• Front Office Operations
• Hospitality Management
• Service Delivery
• Staff Supervision

• Food Preparation
• Culinary Skills
• Kitchen Management
• Food Safety Compliance
• Menu Planning
• Inventory Management

• Sanitation Procedures
• Housekeeping
• Cleaning Standards
• Health and Safety Compliance
• Workplace Organization

Application Process

Application Deadline