Job Opportunities at the Workplace Centre Limited

The Workplace Centre Limited (TWPC) is a world-class skills development, ICT and HR Consulting Firm that adds significant value to its clients and society at large.
We are currently recruiting for the following roles for our client, kindly indicate your interest by sending your CV to the mail below:

*Key Responsibilities: *

• Screening, interviewing, hiring, and training restaurant staff.
• Managing restaurant staff's work schedules.
• Conducting regular inspections of the restaurant kitchen to determine whether proper standards of hygiene and sanitation are maintained.
• Overseeing food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Checking in on dining customers to enquire about food quality and service.
• Monitoring inventory and ensuring that all food supplies and other restaurant essentials are adequately stocked.
• Monitoring the restaurant’s cash flow and settling outstanding bills.
• Reviewing customer surveys to develop and implement ways to improve customer service.
• Resolving customer complaints in a professional manner.

*Requirements: *

• Bachelor's degree in business administration or hospitality is advantageous.
• Proven experience working as a supervisor in the hospitality industry.
• The ability to work in a fast-paced environment.
• The ability to stand for extended periods.
• Strong management skills.
• Excellent organizational skills.
• Effective communication skills.
• Exceptional customer service skills.

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Objective
To produce the highest possible food quality in his own section, in line with appropriate food portion control, use of recipes, Dimnus Pintos’ corporate guidelines and service concepts.  

*Key Responsibilities: *

• Prepares and properly sets up food orders as they are received in accordance with recipes and proper presentation
• Prepares basic & main dishes as requested in his own section
• Sets up “mise-en-place” for own station
• Ensures that spoilage and wastage is kept to a strict minimum   
• Check & follow-up with supervisor to ensure proper preparation & presentation of food 
• Stores food in a proper way, covered & dated, using the “First In First Out” principle, coordinate with Supervisor to insure a proper flow of food products
• Ensures that food from own station is ready & delivered on time
• Follows proper safety, hygiene and sanitation practices at any time.
• Refers to station’s file & standards for all preparation, cooking and presentation of dishes prepared in his section 
• Work as a team with Supervisor to take every opportunity to learn and improve your skills, asking for help if needed
• Adheres to all health, sanitation, food safety rules and regulations  
• Reports all potential and real hazards immediately
• Fully understands the restaurant’s fire, emergency and bomb procedures
• Works in a safe manner that does not harm or injure self or others
• Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance and conduct

*Requirements: *

• Minimum of SSCE
• Minimum of 2-3 years cognate experience

Skills Required

• Organizational Skills 
• Presentation skill
• Oral Communication skill
• Written Communication Skill
• Organizational Awareness
• Work Planning and Management

Functional Skills
People skills (Tact & Diplomacy)

• Team/Relationship Building
• Service Excellence
• Analytical skills