Duties & Responsibilities
- To take responsibility of the catering facility in the absence of the catering manager / back of house manager.
- Maintain operations standards of the kitchen including stock, cash and staff levels.
- To ensure the highest level of service is provided to all customers.
- Ensure all core standard procedures are adhered to at all times.
- Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.
- Ensure the kitchen and front of house areas operate within health and safety and food safety regulations.
- To support promotional activity within the facility.
- To maintain an awareness and control of all security systems on site.
- To maintain a good working relationship with the company, customers.
- To report any maintenance issues within the department to the relevant parties.
- To carry out and maintain cash handling policies and general administrative duties.
- To be responsible for ongoing motivation of staff, leading by example.
- To manage staff and ensure they achieve their full potential.
- To assist and take part in regular team meetings as agreed with senior management.
- To be responsible for monitoring and developing of fixed and indefinite staff members.
- Monitoring of staff timekeeping and attendance.
- To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.
- To ensure that the preparation of food is hygienic and that a "clean as you go" discipline is adhered to.
- To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.
- To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
- May be required to assist with any other duties that may be outside scope of responsibility.
Skills and Competencies
- Be able to communicate and understand the predominant language(s) of the canteens trading area
- Have knowledge of service and food and beverage, generally involving at least three years of back-of-the-house operations and/or assistant management positions
- Possess excellent basic math skills and have the ability to operate a cash register or POS system
- Good verbal and written skills
- Customer service orientated
Qualifications
- +2 years experience in the catering and / or restaurant industry on a supervisory level.
- Must have completed at least a National Senior Certificate
- Drivers Licence
- Computer Literate
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