Manager at RS Hunter Limited

 Role Summary: To oversee the day to day running of the kitchen, by organizing, planning, directing and coordinating both personnel and other resources of the company.

Roles and Responsibilities:

•  Prospect for new accounts and re-engage corporate clients
•  Work with chef (s) and other personnel to plan menus that are flavorful and popular with customers
•  Work with chef (s) to ensure efficient and effective provisioning and procurement of supplies.
•  Work with production/cost accountant to ensure accurate food and beverage cost.
• Supervise portioning and quantities or  preparation to minimize waste
• Perform frequent checks to ensure consistent high quality of food preparation and service
• Supervise operations of bar and café to maximize profitability, minimize legal liability, and conform to alcohol beverage regulations
• Work with management personnel to plan marketing and advertising and any special restaurant functions we come up with
• Participate in hiring, training, and scheduling of restaurant personnel
• Investigate and resolve food quality and service complaints
• Enforce stringent sanitary practice for food handling, general cleanliness, and maintenance of front end and back end
• Comply with all relevant health and safety regulations
• Review and monitor the accountants  activities for all approvals
• Perform all other duties a assigned by management

Preferred Skills:

• Communication
• Stress management
• Customer service
• Commercial awareness
• Attention to detail
• Organization
• Team work
• Leadership
• Adaptability
• Problem solving 

Required:

• Degree in Hospitality, Hotel and Catering, Food Sciences or any related discipline
• At least 5 years’ experience with 3 years in restaurant operation
• Must be able to ensure excellent product and service delivery to enable the restaurant add highly differentiated value to customers
• Good people skills and customer orientation
• Good command of English language
• Ability to work on weekends and public holidays