NOC Version: NOC 2021 Version 1.0
Position Summary for NOC 63102 - Financial sales representatives
Job Titles Specific for NOC 63102 in Canada
- Food Service Supervisor
- Restaurant Supervisor
- Shift Supervisor – Food Services
- Catering Supervisor
- Cafeteria Supervisor
- Fast Food Service Supervisor
- Dining Room Supervisor
- Kitchen Supervisor
- Banquet Supervisor
- Supervisor, Food Concession.
Main Responsibilities common for NOC 63102 in Canada
Staff Supervision: Overseeing the activities of staff who prepare, portion, and serve food, ensuring efficient operation and quality service.
Scheduling and Training: Creating staff schedules, training new employees, and providing ongoing training for existing staff in food preparation and service techniques.
Quality Control: Ensuring that food and service meet quality standards, and adhering to health and safety regulations.
Inventory Management: Managing inventory, ordering supplies, and ensuring the availability of necessary items for food preparation and service.
Customer Service: Addressing customer inquiries and complaints, ensuring high levels of customer satisfaction.
Operational Efficiency: Streamlining kitchen and service operations for maximum efficiency without compromising on quality.
Health and Safety Compliance: Ensuring compliance with health and safety regulations, including maintaining a clean and safe working environment.
Record Keeping: Maintaining records of stock, repairs, sales, and wastage, and preparing reports for management.
Menu Planning and Cost Control: Assisting in menu planning and pricing, and controlling food and labor costs.
Team Leadership: Motivating and leading the team to work efficiently while providing excellent customer service.
Job Requirements for NOC 63102 in Canada
Educational Background: Completion of secondary school is usually required. Post-secondary education in hospitality or a related field can be an asset.
Experience in Food Service: Previous experience in the food service industry, such as roles in food preparation, service, or kitchen management, is often required.
Leadership Skills: Proven ability to supervise and lead a team, including scheduling, training, and managing staff.
Knowledge of Food Safety: Understanding of food handling and storage guidelines, as well as health and safety standards.
Communication Skills: Strong verbal and written communication skills for interacting effectively with staff, management, and customers.
Customer Service Orientation: Ability to handle customer inquiries and complaints professionally and courteously.
Organizational Abilities: Good organizational skills for managing multiple tasks simultaneously and efficiently.
Problem-Solving Skills: Aptitude for addressing issues swiftly and finding effective solutions, particularly in fast-paced environments.
Basic Computer Skills: Proficiency in basic computer applications for record-keeping and inventory management.
Flexibility and Adaptability: Willingness to work in varying shifts, including evenings, weekends, and holidays, as the food service industry often requires flexible working hours.
Median Hourly Wages by Provinces
- Overall Canada: CA$38.00 per hour
- Alberta: CA$42.00 per hour
- British Columbia: CA$40.00 per hour
- Manitoba: CA$36.00 per hour
- New Brunswick: CA$35.00 per hour
- Newfoundland and Labrador: CA$38.00 per hour
- Nova Scotia: CA$35.00 per hour
- Ontario: CA$40.00 per hour
- Prince Edward Island: CA$34.00 per hour
- Quebec: CA$36.00 per hour Saskatchewan: CA$37.00 per hour
