Job Objectives:


Responsible for the operation and people management on the Production floor to deliver the Company objectives


Key Responsibilities:


To be responsible for the total management of the restaurant business in order to achieve and maintain high standards of Quality, Service and Cleanliness.
To ensure the effective training and development of all staff and management.
To manage shift operations maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.
To assist in the overall management of the restaurant to ensure regulation of costs and the maximization of sales and profitability.
To carry out a fully operational role as represented in the role of an Assistant Manager
Maintain overall quality and service standards
Follow up on management team shift control issues
Develop Operations Excellence Audit action plan
Manage contract services to restaurant
Ensure that Health & Safety and Food safety working practices are adhered to at all times
Hold regular staff planning meeting with Assistant Manager(s) to devise recruitment plan
Complete competency reviews and development plans for management team
Identify potential in staff and managers and provide individuals with development training to maximize their skills
Carry out staff interviews and Induction Training
Manage absence and disciplinary issues within the restaurant, seeking specialist HR advice where required
Conduct management meetings


Key Performance Indicators:


Budget vs. Actual
Labour Turnover
Number of Bad and damage
Contribution to total output


Skills, Competencies and Requirements:

Functional Competencies/Requirements:


Process Management, Knowledge and Application
Problem Solving & Analysis
Inventory management
Performance Management


General Management Competencies/Requirements:


High Technical Expertise in processing & food
Planning, Scheduling, Controlling & Coordinating
Strong Oral and written Communication skills
Strong Problem Solving Skills
Ability to plan, schedule and coordinate effectively
Strong Interpersonal Skills


Educational Qualifications/Experience:


Minimum of university degree
Minimum of 3 years working experience in a Food Processing or Catering Unit


Desired Personal Attributes:


Proactive self-starter
Logical Mind
Ability to work with all levels of management, build partnerships and teams
Highly organized and significant ability to multi-task effectively
Ability to cope with and work under pressure