Duties & Responsibilities

• Assist in the production of meals, snacks and functions, paying particular attention to the quality and presentation thereof.

• Ensure that all tasks and jobs are satisfactorily completed, assuming these duties when necessary.

• Assist with lunch service.

• Assist with the planning and costing of menus.

• Place orders with suppliers.

• Assist with the completion of all administrative returns, salary variations, etc.

• Issue stock and received goods, checking quality, quantity and price, also ensuring that these stocks are correctly stored and rotated.

• Make regular inspections to ensure that company and statutory hygiene standards are maintained.

• Carry out regular On-the-Job Training sessions, be constantly aware of staff who have potential for development and ensure that these people are highlighted for promotion.

• Be fully conversant with HACCP and NOSA regulations and report any defect to the manager.

• Be sensitive to the needs of subordinate staff and report any problems or breaches of discipline to the manager.

• Be security conscious at all times and ensure storerooms, safes and lockable areas are secure.

• Assist with stocktaking on a regular basis.

• Attend meetings and training courses as required.

• Assume control of the restaurant and use own initiative in the absence of the Manager.

• Take part in catering exhibitions, thus gaining further knowledge and experience.
  
  

Skills and Competencies

Skills And Competencies

• Must enjoy working with people.

• Must have good organisational skills.

• Be able to pay attention to detail.

• Have good interpersonal and supervisory skills.

• Be able to work irregular hours, on weekends and public holidays.

• Must have good communication skills.

• Must have good grooming and presentation skills.

• Must be comfortable working with computers

• Must able to negotiate, organise, delegate and work under pressure.

• Must have experience in Client interaction

• Should have knowledge in mangaing guest relations.
  
  

Qualifications

• +2 years’ experience in the catering and / or restaurant industry on a supervisory level.

• Must have completed at least a Matric

• Previous experience in the Automotive space would be highly advantageous.