- Management of on-site front of house staff
- Setting and management of service delivery standards
- Mange rosters, time-sheets and shifts of all staff and monthly submission to Catering Manager for approval
- Maintain HSE records required by both the client and Q-pro
- Determine and implement corrective and proactive action plans for any non compliance
- Support the implementation of the Business Plan for the Unit
- Good staff relations to maintain a comfortable and productive working environment for all concerned
- Visibility in service area at peak meal times
- Manage Customer & Client relationship
- Report negligence and damage of kitchen equipment
- Responsible for equipment maintenance budget
- Food quality must be in line with the contractual agreements.
- Ensure that wastage is minimal
- Make sure staff are in proper uniform at all times
- Train and supervise staff
- Quality Control
- Supervise, lead and motivate employees
- Compile weekly summary of Profit and Loss for the unit.
- Compile all bookkeeping returns required by Regional Office and the unit as per the times stipulated.
- Ensure all bookkeeping returns and trading analysis figures are balanced by Friday after stock takes.
- Manage and control all Sales Control and handling of cash.
- Administer and manage all Local Debtor transactions and payments.
- Handling of cash - completing of sales control sheets correctly, balancing of theoretical and actual sales
- Communication skills (verbal and written)
- Computer literate
- Organising and planning skills
- Interpersonal skills
- Team Player
- Excellent food skills
- Strong client and Customer service skills
Matric/ or equivalent qualification
Hospitality industry administrative systems with a minimum of 5 years' experience.
Strong analytical skills are an essential requirement to this role.
