Production Manager (Restaurant) at UNOCASA Limited

Job Objective

• Responsible for ensuring consistent preparation of innovative and high-quality cuisine for the restaurant, resulting in outstanding guest satisfaction. Also responsible for managing kitchen operations, including profit, stock, wastage control, and hygiene practices.

Job Duties, Responsibilities and Accountabilities
Strategic Responsibilities:

• Organize and oversee food production in line with standard operating procedures.
• Ensure smooth running of all production lines and maintain quality output.
• Direct personnel towards maximum performance.

Operational Responsibilities:

• Plan menus and coordinate kitchen staff to ensure economical and correct food preparation within budgeted costs.
• Approve product requisitions and maintain sanitation and safety standards.
• Implement controls to minimize food waste and theft.
• Develop standard recipes and techniques to ensure consistent quality and minimize costs.
• Supervise cooking, evaluate product quality, and ensure high service standards.
• Establish cleaning schedules, provide training, and maintain a safe working environment.
• Supervise production performance, estimate costs, and prepare budgets.
• Stay updated on regulatory requirements.

Key Performance Indicators:

• Reduction in production cost
• Adherence to food, health, and safety standards
• Compliance with standard recipes and operating procedures
• Accuracy of inventory management

Job Specifications

• Educational Qualifications: Bachelor’s Degree in Business Administration, Marketing, or related field.
• Professional Qualifications: Relevant professional qualifications are advantageous.
• Experience: Minimum of 5 years of experience as a Production Manager, Food & Beverage Manager, Kitchen Supervisor, or similar role.

Key Competency Requirements
Functional/Technical:

• Report writing
• Presentation skills
• Budgeting and performance evaluation
• Understanding of quality standards and regulations
• Production management
• Target customer identification

Behavioural:

• Responsibility & Accountability
• Professionalism
• Service orientation
• Integrity
• Results Orientation
• Time management

Leadership:

• Influence and organizational leadership
• Managing change and problem-solving
• Decision-making and attention to detail
• Innovation and setting vision
• Effective communication and relationship-building