CORE PURPOSE OF JOB

Manage the profitability and productivity of the catering outlet by the efficient and effective management of staff in providing quality food 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 the Efficient and effective set up of the in-house dining areas.
• Manage the Efficient and Effective running of the kitchen.
• Staff Management
• Document Control and Management / Reporting
• Maximise Financial Output and Minimise Financial Risk and Loss
• Stock Management
• Compliance to food, health, and safety requirements
• Customer Service

CORE COMPETENCIES

• Knowledge and understanding of food, health and safety requirements
• Application and understanding of recipes
• Knowledge and understanding of menu and costings
• Knowledge and understanding of professional standards related to catering industry
• Knowledge and understanding of HR policies, processes, and guidelines

MINIMUM REQUIREMENTS

• Grade 12 or equivalent (e.g. technical qualification).and relevant qualification in food/hospitality industry (M+2)
• Driver’s licence
• 2-5 Years relevant and / or working experience within the food services environment
• 2-3 years’ experience in a management role
• 1 -2 years in a customer services role