Jobs at Mama Cass Restaurant

Responsibilities

• Collaborate with other personnel to plan and develop recipes and menus, taking into account such factors as seasonal availability of ingredients and the likely number of Customers
• Improvement on quality of existing product lines, such as taste, flavor, color, texture, nutritional value, convenience, or physical, chemical, and microbiological composition of foods.
• Check the quality of raw, cooked food products and presentation to ensure that standards are met
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, beverages and overhead costs.
• Keep up to data with latest trends in the food service industry and work with the team to introduce new ideas regularly.
• Ensure that the food expenditure is kept within budget in consultation with the Food and Beverages Manager.
• Check the completeness of all suppliers’ deliveries.

Qualifications and Key Competencies

• BSc. /HND in Hotel Management, Food Technology or related course in a recognized tertiary institution.
• 5 to 10 years continuous work experience in International Hotel (3- 5 Stars Hotel).
• Candidates should have meticulous attention to detail
• Must have experience in both African and Continental dishes
• Have good verbal and written communication skills to explain ideas to other scientists, factory supervisors and operatives
• Candidate must be hands on and flare in product development.
• Knowledge of a range of sciences and their applications to food
• Thoroughness, particularly with regard to health, safety and hygiene

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Job Purpose

• The Food and Beverage coordinator will be responsible primarily for ensuring excellent service delivery at the Restaurant and bar and in the Food and Beverage Department.

Job Responsibilities

• The coordinator will supervise and coordinate the Food and Beverage Department.
• Optimize the supply chain and make maximum use of raw materials
• Setting and Controlling Budget
• To maximize opportunities for departmental sales and profit and other related targets
• Carry out planned training and development using a systematic and professional approach. This in turn will help the business meet its needs and aid personal development of team members
• Maximize restaurant and bar occupancy
• Supervise the department to ensure effective operation on a day to day basis whilst maintaining the Hotel's brand standards consistently with attention to details.
• Monitor customer levels and implement the consistent delivery of superior customer service.
• Act on customer feedback within your area of responsibility in a timely manner, which includes customer complaints and compliments time
• Ensure you assist with the control of departmental operating costs in line with the forecasted business levels.
• Assist in Promotion and Sales

Required Qualifications

• Minimum of a first degree in Hospitality Management, Food and Beverage Management or any related discipline.
• Minimum of 5 years (5) experience
• Food and Beverage training and certification will be an added advantage.