CORE PURPOSE OF JOB

Drive profitability and productivity of the catering outlet by employing staff management, quality food output at affordable prices and maintaining customer satisfaction and hygiene standards in accordance with applicable legislation relating to health and safety.

KEY PERFORMANCE AREAS

• Efficient and quality production and delivery of food
• Manage Function and Venue Set Up
• Staff Management Assistance
• Documentation Control and Management
• Minimise Financial Risk and Loss
• Stock Management
• Compliance to food, health and safety requirements
• Customer Service Excellence

CORE COMPETENCIES

The incumbent of this position must have:

• Computer literate
• Customer Focus
• Communication
• Planning and Organizing
• Accountability
• Flexibility
• Results-orientation
• Ability to work under pressure.
• Attention to detail.
• Pursuing professional excellence
• Thoroughness
• Knowledge and understanding of food, health and safety requirements

MINIMUM REQUIREMENTS

• Grade 12 plus relevant certificate in hospitality industry
• Driver’s licence
• 2 – 5 years’ experience in hospitality industry plus 2-3 years’ experience in a supervisory role
• 2-3 years’ experience in customer services