Reponsibilities

Scheduling restaurant staff and delegating tasks.
Training, and managing restaurant staff,
Ordering food, alcohol, and cleaning supplies.
Supervising the preparation, display, and delivery of food and drinks.
Ensuring prompt and friendly customer service.
Maintaining quality and service standards.
Ensuring all staff are knowledgeable about menu offerings and individual ingredients.
Educating staff about potential food allergies and how to make customers aware of these ingredients.
Maintaining good relationships with suppliers.
Meeting quarterly budgets and quotas
Reducing operational costs.
Increasing productivity.
Ensuring all staff follow strict personal safety, food safety and food storage guidelines.

Requirements

B.Sc in Administration or relevant skills.
2 - 3 years experience in a Restaurant/Hospitality business.
Good Excel Skills.


go to method of application »