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Job Responsibilities:

• Collaborating with the design team to develop ideas for new products based on research data.
• Assisting the teams with range planning and product development
• Developing CAD sketches to present to stakeholders
• Overseeing the prototype sample process
• Working with the design team to create mood boards
• Creating cost sheets and product lists
• Creating clothing patterns for mass production
• Testing and deciding on fabrics, colors, patterns, and textures for each design
• Maintaining relationships with vendors, suppliers, and models
• Communicating technical design information for customer samples
• Working with team members to design clothes for upcoming seasons
• Selecting fabrics and trims
• Creating tech packs with detailed specifications

Requirements

Job Requirements:

• A degree in a relevant field.
• Proven experience in the fashion industry.
• Assertiveness and thorough knowledge of the fashion industry.
• Proficiency in Microsoft applications.
• Experience working with couture lines is an added advantage.
• Comprehensive understanding of fashion terminology.

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Key Responsibilities:

Administrative Support

• Manage day-to-day office operations, including correspondence and document management.
• Coordinate schedules, meetings, and travel arrangements for management.
• Maintain accurate records and filing systems.

Facility Management

• Oversee maintenance and repairs of the retail facility, ensuring a safe and functional environment.
• Liaise with contractors and service providers for facility-related services.
• Conduct regular inspections to ensure compliance with safety and health regulations.

Vendor Management

• Manage relationships with suppliers and service vendors.
• Assist in procurement processes, including negotiating contracts and monitoring service quality.

Budget Management

• Assist in the preparation and monitoring of the facility budget.
• Track expenditures and report discrepancies.

Health & Safety Compliance

• Implement and maintain health and safety policies.
• Conduct training sessions for staff on safety practices and emergency procedures.

Requirements:

• Bachelor’s degree in Business Administration, Facility Management, or related field.
• Min of 3-5 years of experience in administrative and facility management roles.
• Strong organizational and multitasking skills.
• Proficiency in MS Office and facility management software.
• Excellent communication and interpersonal abilities.
• Detail-oriented with strong problem-solving skills.
• Ability to work independently and as part of a team.
• Knowledge of health and safety regulations.

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Job Responsibilities

Strategic Responsibilities

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

Operational Responsibilities

• Plan menus for the restaurant.
• Schedule and coordinate the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted cost goals.
• Approve the requisition of products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
• Establish control to minimise food and supply waste and theft.
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
• Develop standard recipes and techniques for food preparation and presentation which helps to ensure consistently high quality and to minimise food costs
• Exercise portion control for all items served and assist in establishing menu selling prices.
• Consult the Restaurant manager about food production aspects of special events being planned.
• Supervise the cooking of all items.
• Ensure proper staffing for maximum productivity and high standards of quality
• Evaluate food products to ensure that quality standards are consistently attained.
• Interact with the kitchen team to ensure that food production consistently exceeds the expectations of members and guests.
• Assist in maintaining a high level of service principles in accordance with established standards.
• Evaluate products to ensure that quality, price and related goods are consistently met.
• Develop policies and procedures to enhance and measure quality;
• Continually update written policies and procedures to reflect modern techniques, equipment and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide recommendations for the training and professional development for all kitchen staff
• Ensure that representatives from the kitchen attend meetings.
• Periodically visit the Front of House to check food on display.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
• Supervise and evaluate the performance of production and estimate costs and prepare budgets.
• Stay abreast of regulatory requirement.

Requirements

• A minimum of a bachelor’s degree in Business Administration, Marketing or any related field.
• Minimum of 5 years of work experience as a Production Manager, Food & Beverage Manager, Kitchen Supervisor or a similar role.
• Understand quality standards and food, health and safety regulations
• Production management knowledge
• Identifying target customers
• Setting clear objectives
• Working knowledge of general restaurant
• Attention to details