Job Description

Minimum Requirement

• Culinary Arts, Hotel Management or any other relevant diploma or qualification or higher.
• 10 - 15 Years of Multidisciplinary roles:
• Strong interpersonal and communication skills.
• Ability to problem solve and operate under pressure.
• 5 years experience in a managerial role.
• Cafxc3xa9/Ops management experience (Benneficial).
• 10-15 years experience in multi-disciplinary roles:

• Food, Finance, Production, Quality, HR, Customer relations.
• Strong interdepartmental knowledge to bring depth to the table.

Responsibilities:

• Identify training needs within the team, and be able to achieve training targets.
• Ensure a unified approach to the delivery of exceptional, safe & compliant food service.
• Monitor and action Key Performance Indicators relating to the department.
• Deliver mission statement by motivating, training/gap analysis, and policing.
• Takes full ownership of the department in the respective region.
• Manage the performance of those reporting to her/him.
• Interview all new employees and hire in conjunction with regional operations teams.
• Handle all regional-related complaints and report all outcomes.
• Assist with maintaining labor costs in the region.
• Kitchen scheduling working with operations, time sheets.
• Maximising use of Employees in store, new menu launch.
• Manage and plan your daily/weekly and monthly calendar.
• Human Recourses -Assist Operations to ensure managers disciplines are in place. Procedures being followed.
• Communication -Plan and conduct kitchen meetings and reporting.
• Communicate and ensure understanding of company policies, and any changes thereof.
• Ensure successful menu launches twice a year.
• Maintain healthy training status in your region.
• Monthly interventions completed correctly in the expected time frame.
• Scorecard for specific period achieved as set out by department.
• Kitchen efficiency and ticket time.

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