Restaurant Service Manager to join their multi-venue team.
The Restaurant Service Manager will be productivity, quality and customer-service standards. You will be managing day to day operations with a goal
execution.
inventory and communicating needs to the catering manager. Education and Experience required: Matric is essential Relevant tertiary qualification in food and beverage services or culinary arts is compulsory Minimum 2 Years’ Years’ experience of progressive/kitchen management is compulsory Experience with stock control, ordering Knowledge of South African and industry specific laws Management Skills Communication Skills Computer literate inventory and communicating needs to the catering manager
professional, confident and passionate Functions Manager. The successful candidate will be responsible for Relevant Diploma in Hospitality or Food and Beverage Management is essential 3-5 Years of experience in a catering catering environment is essential Customer service experience is essential Own transport Knowledge, Skills Prepare and manage functions of high calibre with the required flair and innovation Managing a team of within budget. attend to daily executive floor services
Role : Catering Manager Reporting to: Regional Manager Business Area: Cape Town Main Purpose of the job responsible for all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs and an overall understanding Relevant tertiary qualification in food and beverage services or culinary arts is compulsory. Minimum 3 Years Years of experience of progressive/kitchen management is compulsory. Experience working within budget guidelines
related field
Position Overview: As the Restaurant Manager, you will oversee all aspects of restaurant operations primary responsibilities will include personnel management, workplace safety, sales building, food safety communicating and setting the pace.
responsible to assist with all food service-related activities which include managing daily operations of the kitchen area, implementation of the production process, managing food/labour costs, and an overall understanding Relevant tertiary qualification in food and beverage services or culinary arts is compulsory. Minimum 3 Years Years of experience of progressive/kitchen management is compulsory. Experience working within budget guidelines and industry-specific laws. Customer Service Skills. Management Skills. Communication Skills. Exceptional
Operating Procedures are maintained Overseeing and managing stock control, purchasing and orders Dealing with with customer complaints and maintaining customer service levels of the restaurant/ take-away Maximising sales and GP% targets, including motivating staff Managing staff including discipline and work rosters Work regulations REQUIREMENTS: Restaurant and Fast-Food Service experience. Minimum 1-year related experience required knowledge - advantageous Management skills Organizational skills Customer Service and good verbal communication