Duties & Responsibilities    

•  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
•  Ensure that the kitchen and dining area is clean at all times
•  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
•  Ensure all staff are inducted in using all equipment in the kitchen
•  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
•  Must be able to work shifts

Skills and Competencies    

•  Communication skills (verbal and written)
•  Computer literate
•  Organising and planning skills
•  Interpersonal skills
•  Team Player
•  Excellent food skills
•  Strong client and Customer service skills

Qualifications    

• +2 years’ experience in the catering and / or restaurant industry on a supervisory level.
• Must have completed at least a National Senior Certificate