Job Summary:
Manages the back of house operations, including Daily & Banquet menu planning, cost control,
administration communication (all levels), manpower planning, and hygiene and safety management.
Key Responsibilities:
• Responsible for the overall daily food production and back of the house operations.
• Maintain and enhance manpower management by daily effective communication.
• Ensure that quality and wholesome food is served in the facility.
• Plan and execute monthly rotating menus and special food promotion with the Unit Manager.
• Manage daily customer feedback concerning services provided through effective communication and
effective customer service management.
• Liaise and produce for banquet events of the day/ week with F&B Coordinator/ Supervisor.
• Ensure that all areas of services provided are maintained at the required in-house and corporate standards.
• Assist in co-ordinating activities from the head office during official visits from other related departments i.e.
Purchasing, HR, Finance and Business Development.
• Submit weekly and monthly financial/administration reports to the Unit Manager.
• Submit all HR related documentation to Unit Manager concerning employment, termination, leave
application, timecards, manpower costs etc. from back of house operations.
• Attend weekly service meetings to improve and enhance service level.
• Evaluate and administer manpower plans, employee training & development.
• Ensure the safe operation of all cleaning equipment and report to the management of any faulty equipment.
• Maintain and improve hygiene and safety standards of both front of house and back of house operations.
• Keeping Food Sampling and Daily Cooking Core temperature recordings.
• Ensure recording temperature for all refrigerators.
• Perform all other common duties assigned by both the client and management.
Key Requirements
• Minimum 8-10 years’ experience in similar capacity with or without qualification.
• Communication Skills (verbal and written) – ability to convey meaning and obtain understanding.
• Organizational Skills – ability to group work in relation to the work being done, prioritizing and scheduling
an even workflow.
• People Skills – ability to effectively relate to customers and others in all organizational levels, being
sensitive to their needs.
• Conceptual Skills – ability to see entire program objective ensuring that individual programs work within the
framework of the company’s objectives.
• Customer Relations – ability to relate to customers with an attitude of friendliness while conveying
confidence in the company’s professionalism.
• Team player.
• Maintaining culinary standard up to company’s requirements.
