Graduate Trainee Lag Island at Food Concepts Plc

Job Purpose

• To deliver operational excellence in Operations, Financial Planning and Control, Customer Service, People Development and Sales Building.

Core Responsibilities and Key Result Areas

Key Duties and Responsibilities:

Operations Health & Safety, Loss Control

• To carry out QSC (Quality, Service & Cleanliness) checks including meat cook outs.  Completion of the daily planner tool.
• To ensure regular travel paths to monitor shift control and to identify and correct service, product or quality issues.
• To ensure all food and equipment is prepared in time for the restaurant opening or ensure that all food products and equipment are stored in the correct manner prior to closing the restaurant in the evening.
• To draw up and implement staff positioning plans through a shift.
• To report all Health & Safety issues to the Restaurant Manager
• Adhere to all policies and procedures.
• Business Planning and Financial Control
• Manage safe controls and ensure all cash is accounted for within the Company Cash Policy.
• To ensure that supervisors implement the stock level control system and maintain stocks correctly.
• Complete daily, weekly and monthly preventative maintenance checks.
• Ensure compliance to portion sizes and waste target.

Customer Service

• Be a role model for great Customer Service “lead by example”
• Monitor service quality in terms of ordering procedures, and order accuracy of front counter staff.
• Resolve customer complaints promptly.
• Monitor staff to provide Gold Standard service.

People Management

• Provide on-the-job training to new staff and corrective training to all staff.
• Develop staff members’ skills and workstation proficiency toward Service Expert level.
• Listen to staff issues and bring to the attention of the Restaurant Manager/ Area Manager or encourage staff to bring up any issues at staff meetings.

Sales Building

• Ensure selling up practices are used.
• Brief staff on promotional activity.
• Provide restaurant management with ideas on staff incentives.
• Recognise and acknowledge regular customers to ensure continued return to the restaurant.

Problem Solving/Decision Making.

• Customer Focus
• Development of Others
• Problem Solving/Decision Making
• Communication
• Teamwork

Knowledge Requirements

• To manage shift within the restaurant as detailed by the Restaurant Manager/ Area Manager and Maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.

Job Specifications

• BSC/HND in any discipline
• A Minimum of 0-2 years of experience in similar role.

Decision Expectations

• Ensure best customer services – effectively coordinating the activities between the back and front house in delivering superior quality or customer service.
• Manage budget and keep cost under control.