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