Key Responsibilities:
• To assess weekly and monthly trading figures and maintain adequate controls to monitor budget performance
• Ensure that approved suppliers are used when placing food and beverage orders
• To maintain and continuously improve food presentation, service and standards
• Effectively lead, develop and motivate service team, monitoring and solving issues within the department
• Track and prepare all schedules to maximize productivity and keep labour costs within budget
• To refine and improve the operation, encourage and recognise innovation and incorporate these into work procedures
• To be creative and innovative in the day to day management and business development potential at the contract
• To report to the Operations Manager when and as required to do so for the effective overall management of the contract
Key Requirements:
• Recognised cooking qualification
• Possess at least 5 to 10 years of experience in a similar role
• Strong interpersonal, communication and organizational skills
• Possess sound operational background
• Able to lead and manage a team of employees.
