Minimum Requirements

• Must have Tertiary culinary qualification or Chef diploma 
• Must have Previous 5 years managerial experience in a Corporate  Envirnment 
• Excellent food skills required and resale experience.
• Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources
• Entrepreneurial skills: Strategic management, Outcome focus & Productivity
• Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
• Strong admin skills
• Able to work manage multiple venues and functions at once
• Ability to build and maintain a motivated team in a dynamic environment
• Own transport & a valid driver’s license required

Duties and Responsibilities

• Leadership and Team Management 
• Ensure staff performance meets operational efficiency goals.
• Monitor daily tasks and key perfomance indicators (KPIs)
• Delegate tasks to optimize staff workflow and minimize overtime.
• Request approval from Project Manager for overtime or staffing changes.
• Financial and cash management 
• Ensure all cash is reconciled daily and reported weekly.
• Monitor budget variences and inform District Manager of any discrepancies 
• Operations and administration 
• Monitor stock variances and request approval for additional procurementD
• Ensure reports are completed on time and submitted to the Regional Office.
• Customer Service Excellence.
• Monitor customer complaints and log resolutions.
• Delegate customer feedback tasks to front of house staff.