Food and Beverage Service Manager at Yasu Toronto
Toronto, ON, Canada -
Full Time


Start Date

Immediate

Expiry Date

12 Dec, 25

Salary

36.0

Posted On

13 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Completion

Industry

Restaurants

Description

Yasu is Canada’s first Omakase sushi bar in downtown Toronto. Our guests are invited to enjoy our Omakase sushi tasting course offering a variety of seasonal fish of the finest quality. We are currently looking for a permanent and full-time Food and Beverage Service Manager.

EDUCATION, SKILLS AND EXPERIENCE REQUIRED:

  • Completion of high school
  • Completion of a college or other program related to hospitality or food and beverage service management is preferred but not required
  • At least 3 years of experience in commercial food preparation, including two years in a supervisory capacity and experience as a chef or cook.
  • Must be able to work in fast-paced environment and under pressure
  • Must be a team player

How To Apply:

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Responsibilities
  • Plan, organize, direct, control and evaluate the operations of a restaurant
  • Determine type of services to be offered and implement operational procedures
  • Recruit staff and oversee staff training
  • Set staff work schedules and monitor staff performance
  • Resolve customer complaints and ensure health and safety regulations are followed
  • Negotiate arrangements with suppliers for food and other supplies
  • Managing and working closely with other Chefs of all levels and supervise activities of sous-chefs, other chefs, cooks and kitchen staff
  • Determining food inventory needs, stocking and ordering
  • Dealing with suppliers and ensuring that they supply quality goods at affordable prices
  • May prepare and present Edomae-zushi and sashimi on regular basis
  • Train new staff in preparation, cooking and handling of food including preparation of fish and seafood for sashimi and sushi as well as side dishes
  • Creating menu items, recipes and developing dishes ensuring variety and quality
  • Staying up-to-date with culinary trends and kitchen processes
  • Ensuring that kitchen staff adhere to quality, hygiene and cleanliness standards
  • Ensuring that guests receive excellent service and enjoy their culinary experience
  • Handling staff issues, such as sick leave and attendance, and taking disciplinary action when necessary
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