Responsible for the profitability and performance of a food service outlet. Duties include overseeing daily operations, customer service, staff work schedules, cashiering, food supplies, maintenance and administrative operations. The Manager is also expected to guide employees to find new ways to generate revenue and enhance the customer experience. Other responsibilities include recruiting, training and motivating staff, as well as maintaining high standards of quality, hygiene, health and safety in the dining area.
Job Responsibilities:
- Administer purchasing and receiving procedures
- Analyse service quality and customer satisfaction
- Conduct staff performance assessment process
- Contribute to innovation process within own scope of work in the business unit
- Facilitate compliance with legislative and regulatory requirements
- Foster service innovation
- Implement loss/risk prevention
- Lead team to implement change
- Manage and implement business continuity plans
- Manage compliance with food and beverage hygiene policies and procedures
- Manage cost and quality controls
- Manage crisis situations
- Manage food and beverage operations
- Manage guest service
- Manage site/outlet and equipment maintenance
- Manage the customer experience
- Manage training
- Monitor income and expenses
- Optimise workforce for service excellence
