You will:

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards.
• Preserve excellent levels of internal and external customer service.
• Design exceptional menus, purchase goods and continuously make necessary improvements including costing and cost management.
• Identify customers’ needs and respond proactively to all their concerns.
• Establish targets, KPI’s, schedules, policies and procedures.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Comply with all health and safety regulations.
• Report to management regarding sales results and productivity.
• monitor trends within the industry and make suggestions how these could be implemented.
• Monitor staff hours and submission of payroll per department.
• Ensure accurate and timeous submission of all reports and administrative duties.
• ensure that enquiries, messages, emails are dealt with courteously and efficiently.
• Perform budget tracking to ensure it stays within limits.
• Track Food cost – Compare with Procurement average pricing of goods bought to find relative and market related sales pricing for menu Items and implementation on the Point of Sale – making sure all pricing on the P.O.S. is accurate.