Job Summary

Responsible for guiding and developing our Customer Service Team Members and effectively managing the daily operations of the restaurant to ensure that food safety, product preparation, cleanliness and inventory control standards are maintained. 

Key Responsibilities

1. Directly supervise and guide Team Members to facilitate optimum productivity levels in line with operational demand.
2. Coordinate the daily activities of the kitchen to ensure that:

• Optimum stock levels are maintained at all times.
• Proper Inventory Management, stock is rotated according to established guidelines.
• Ensure quality standards and specification/measurements/weights according to recipe guidelines.
• Maintain optimum workflows to avoid delays.
• Ensure general sanitation procedures are followed according to established housekeeping standards.  

1. Responsible for food preparation to ensure that food safety and operations standards are maintained in line with Management Shift Checklist.
2. Prepares staff roster when required, to ensure the smooth flow of the business operations.
3. Provide routine training by developing a training plan and submitting weekly written reviews.
4. Perform administrative functions such as attendance book, disciplinary forms, payroll, weekly reports.
5. Build successful relationships with customers and monitor customer service and respond to customer complaints tactfully and professionally.
6. Effectively manages food wastage.
7. Communicates and upholds health and safety, human resource and operational standard policies and procedures.
8. Assess staff in line with performance management procedures.
9. Ability to perform all duties relating to the position of Customer Service Team Member, Grill, Cook, Pot Wash, Kitchen Assistant.