Jobs at the Foodhub by CWC

1. Conduct routine audits of kitchen inventory (raw materials, perishables, packaging, etc.) to ensure accuracy and accountability.
2. Track daily consumption and reconcile with POS sales and kitchen production records.
3. Analyze food cost variance and investigate discrepancies.
4. Ensure all stock is properly documented using FIFO and wastage logs are updated.
5. Monitor procurement and stock issuance to ensure alignment with budgets and standards.
6. Provide reports on kitchen performance metrics (e.g., yield, cost per dish, spoilage).
7. Support monthly financial closing with accurate kitchen cost data.
8. Collaborate with chefs and kitchen staff to ensure financial discipline and efficiency.
9. Recommend and implement controls to reduce waste, pilferage, or overproduction.
10. Ensure adherence to financial SOPs and audit compliance standards.

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• Welcome customers warmly into the store and answer customer enquiries as required.
• Take food and beverage orders accurately.
• Prepare bills for orders and collect transfer and card payments from customers.
• Efficiently use the point-of-sale system to process transactions.
• Manage refunds, voids, or exchanges following company policies.
• Answer questions about menu items and prices.
• Confirm orders served before processing payments.
• Ensure customers receive accurate receipts for orders.
• Reconcile transactions at the beginning and end of shifts to ensure accuracy.
• Help with other tasks as needed including managing shelves and tracking inventory.
• Balance receipts and payments in cash registers.
• Present ordered food items for serving or for takeout.
• Attend all scheduled employee meetings and offer suggestions for improvement.
• Coordinate with and assist fellow employees to meet customers’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure customer service standards and efficient operations.
• Respond to questions or make recommendations for complementary products.
• Collaborate with other restaurant servers and production staff.
• Handle customer concerns or complaints professionally and escalate issues to management if needed.
• Keep the cashier station and surrounding area clean and organized.
• Refill items like napkins, utensils, condiments, and takeout bags as needed.
• Keep promotional displays and menus neat and properly positioned.
• Notify management of any equipment malfunctions or supply shortages