surveillant du service alimentaire

restaurant manager

food service counter attendant

shift manager

food service associate

South Street Burger

A typical day at South Street Burger would be coming in and changing into the required uniform and signing in to start my work shift. When I am the cashier for the shift, I take orders and I apply the appropriate transaction whether it'd be cash, debit, or credit. I also clean the washrooms and the dining area making sure everything is clean and in order. I mop and sweep the floors after closing and refill the drinks in the fridge and refill the condiments and tissues. I also clean the windows and throw out the garbage. When I am doing toppings for the shift, I toast the buns for the orders and place any of the toppings the customer asks on the bun. I also, clean the toppings containers and refill the sauce bottles and the fridge and the fries station. What I learned through working at South Street Burger co. is a lot of customer service skills as well as social skills as I am talking and conversing with the customers. I also learned time management skills when prioritizing certain tasks which deal with keeping the toppings area filled so nothing will run out and dealing with orders. My coworkers and I get along very well and work hard at the same time to provide the customer with a pleasant experience while waiting for their food. The hardest part of the job is hearing the customers at times as the grill's hood is very loud and also dealing with the amount of toppings the customer wishes to put on the burger. The most enjoyable part of the job is seeing the happy faces of customers who receive their food and are very eager to eat.

For a typical open shift, I'd begin to work on the prep list pasted from the night before, count the money in the cash register, set up patio, turn on open signs,unlock the doors, do extra cleaning, put away stock, and take the temperature of all the refrigerators,gravies, and oils. For the rest of the day I'd either be taking orders or topping the orders and sometimes making the fries. I'd be cleaning all the stations, sweeping/moping the floors, cleaning the tables and bathrooms, replenishing the toppings, making coffee, taking phone orders, and helping out where needed. 
For a typical closing shift I would count the cash register, take apart the patio, create a prep list for the next morning, sweep and mop the floors, dispose of the garbage, extensively clean the bathrooms, do the dishes wipe off tables/chairs/benches, stock up on everything, turn off the open signs and lock the doors.
I learned a lot about customer service while working there. I also learned a lot about working as a team, punctuality and how to converse with upper management.
I made really deep friendships with the management and co-workers which was the most enjoyable part of the job. We became a family and i enjoyed going to work everyday. The hardest part of the job was being able to keep up with  long lunch and dinner hour rushes while being understaffed. We had to work that much harder and that much faster.

As a former supervisor starting from a general staff (cashier/food assembly), I must say that coworkers were nearly always positive and easy to get along with. Systems and procedures are in place, and if followed, create a fairly low-stress environment. Customers were mostly pleasant at the location I worked with several becoming regulars. Following my manager's promotion, myself and another employee took on invoices, orders, scheduling, opening, closing as well as regular duties (essentially acting co-managers). Unfortunately when a new manager was hired she was absolutely unprofessional and thus much of the staff left. Other than her attitude and general mismanagement I would recommend this as a job for anybody in high school, college, or around that demographic. Still have friends from my time at SSBC to this day, almost 10 years later. Be dependable!

My experience at SSBC was great.
I got along with my co-workers and managers. 

I learnt how to prepare food safely, I also learnt how to communicate better with others and listened carefully to fulfill the needs of the customers and needs of my fellow colleagues.

My co-workers were team players and every body helped each other out, not by force, but because we wanted to.

The hardest part of working was managing all the orders during rush hours and assembling burgers for over 20+ people in one go.

The most enjoyable part of the job was that, it didn't feel like a boring job. Every task was fast-paced, dynamic, and a learning experience. The managers made sure we were all cross-trained to improve our skills in all aspect of working at South Street. 

The managers were respectable individuals and did not intimidate. They were understanding and took their time to be clear and concise on what they expected their employees to do.

It really depends on which location you work in. Pickering location has great workers who treat each other very nicely. You spend a lot of time with each other, especially during dead hours. 
If you are new, the training sessions may not be clear because it's just another crew member training you but as you work more, you will get the hang of everything and do it your own way. 
The only thing I would complain about is during the very busy hours, you guys will end up being understaffed and you'll be very busy. You might possibly end up doing other tasks that isn't part of your job. Other than that I had a great experience working here

I couldn't have asked for a better team than these people I've worked with. This was by far my favourite coworkers to work with, very nice, charming, and really fun to work with especially during rush hour. The pay is nice, once in a while we get tips from customers. Only downside was that you won't work full time hours unless you fight for them, since the store is allocated a certain amount of hours per week, not sure why they do that. Lunch and dinner rush pretty much varies by the day and time, but the most busiest days would be Friday - Sunday, but even sometimes those days don't even get that busy. The customers are nice, a lot of regulars come in and we hear stuff about their work and life sometimes. 

There are two shifts at this location, opening and closing. When you open, you have to turn on all the machines, and prepare some of the sauces as well as slicing potatoes. Opening is pretty light. However, closing requires a lot of duties. There are countless items to clean as well as time is constrained. Sometimes it gets really really busy during closing on the weekends.The employees are nice. Hardest part of the job is maintaining time between cleaning and cooking during closing. TIme is very hard to balance at times. The food and people are the best part about the job.

While working there I took pride in my work, I prepped the food that would go out to the front and make sure it was done with quality. I made sure to treat the customers satisfaction like I would of my own family. Nothing but the best. I would greet and serve customers with a pleasant smile and did my best to make sure they were satisfied with the service. I like to make sure the customer always left with a smile.

I start my day opening the store & preparing it for the start of the shift.It was fun & enjoyable to work with my co-workers & I'm familiar with some of the customers likes & dislikes already. I was given the opportunity to work with the Corporate Field consultants & other head office staff in establishing the store system being one of the pioneering staff. The opportunity to train new employees are challenging yet gratifying if you see them doing good in their given tasks.

What is the best part of working at the company?
work environment has complete regard for safety

What is the most stressful part about working at the company?
None that i could think of. Everyday in a job is like a play if you love to do what you are doing

What is the work environment and culture like at the company?
safe and multi culture friendly

What is a typical day like for you at the company?
dining hours fast paced like lunch and dinner, the rest would just be the usual preparations and cleaning as part of safety

Top Job Titles	Average salary
Surveillant du service alimentaire 7 salaries reported	$20.43 per hour
Restaurant manager 2 salaries reported	$43,250 per year
Food service counter attendant 1 salary reported	$17.75 per hour
Shift manager 1 salary reported	$17.75 per hour
Food service associate 4 salaries reported	$15.75 per hour

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