Vacancies in a Restaurant and Hospitality Company via RS Hunter

Job Purpose

• This is a supervisory role responsible for meeting all restaurant’s revenue, profitability and quality goals.
• And ensure efficient restaurant operation and maintain high production, productivity, quality, and customer-service standards.
• The Business Manager will also supervise and coordinate the other managers in their roles.

Main Duties and Responsibilities

• Operational management: organizing stock and equipment, ordering supplies and overseeing building maintenance, cleanliness and security.
• Estimate consumption, forecast requirements and maintain inventory
• Financial management: planning and working to budgets, maximizing profits and achieving sales targets set by the managements, controlling takings in the restaurant, administering payrolls, etc.
• People management: recruiting new staff, training and developing existing staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and rosters.
• Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations.
• Ensuring high standards of customer service are maintained.
• Control costs and minimize waste
• Successfully promote and publicize the brand
• Implementing, and instilling in their teams, company policies, procedures, ethics, etc.
• Handling customer complaints and queries.
• Preparing reports and other performance analysis documentation.
• Reporting to and attending regular meetings with the Management.
• Nurture a positive working environment and lead by example
• Monitor operations and initiate corrective actions

Skills and Requirements

• Bachelor's Degree in Business Administration (a background in hospitality will be an advantage)
• Strong leadership, motivational and people skills
• Demonstrated experience in customer service management (Excellent customer service skills)
• Leadership / supervisory experience required
• Knowledge in purchasing, ordering, receiving, food costing and inventory procedures
• Computer literacy 
• Commercial awareness
• Flexibility
• Good interpersonal skills
• Communication skills (Verbal and written)
• Problem-solving skills
• Organisational skills
• Teamwork skills
• Experience -  5 years

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Job Purpose

• As Kitchen Manager or Head Chef you will be responsible for the entire kitchen operation, overseeing food ordering, design menus, preparation, delivery, stock control and conforming at all times with health and hygiene regulations.
• You will be required to train, motivate and inspire your team to deliver an efficient food operation.

Main Duties and Responsibilities

• To ensure the smooth running of the kitchen, at all times and to supervise, train and motivate others with the key aim of delivering food to our customers within 10 minutes.
• Manage the opening and closing of the kitchen
• Prepare, cook and present food, quickly and efficiently, meeting our standards
• Assist in keeping the kitchen clean, hygienic and tidy, at all times
• Work safely around kitchen equipment and monitor and deal with any maintenance issues
• Manage all kitchen-related office administration and third-party contractors
• Manage and maintain correct staffing levels
• Identify and take an active role in the recruitment of new staff members
• Use food development plan to improve the sales and profitability of the pub
• Maintain accurate food-ordering and stocking levels, including all kitchen materials
• Assist in achieving financial targets set for the pubs
• Manage wastage through correct product measurement
• Maintain personal knowledge by completing in-house training, attending courses and completing workbooks
• Always adhere to all company policies and procedures
• Be involved and contribute at team meetings
• Carry out instructions given by the management team and head office

Skills and Requirements

• Bachelor's Degree in Culinary Arts
• Extensive food / wine knowledge and creativity
• Leadership / supervisory experience required
• Knowledge in purchasing, ordering, receiving, food costing and inventory procedures
• Computer literacy.
• Problem-solving skills
• Organisational skills
• Teamwork skills
• Experience - 5 years