ROLE: RESPONSIBLE FOR THE CONTROL & MANAGEMENT OF ALL RESTAURANT OPERATIONS AND THE COORDINATION OF THE STAFF AND RESOURCES IN ORDER TO PROVIDE AN EFFICIENT AND PROFITABLE CUSTOMER SERVICE EXPERIENCE. RESPONSIBILITIES: -organizing daily restaurant operations; -monitoring quality of service at all times; -monitor health & safety practices; -planning menu with chef/cook, promotions & special offers; -resolving customers complains; -welcoming customers & assist them with orders; -working with Director to monitor expenditures; -organizing rosters for staff; -managing recruitment processes, training & supervising new staff; -stock inventory, orders, dealing with suppliers; -making daily reports, monthly reports; -ensuring Food Safety Act criteria for food storage; -ensuring sanitary practices for food handling and complying with health & safety regulations. REQUIREMENTS: minimum AQF relevant diploma or above, with 2 years of relevant work experience is required.
In the absence of qualification, minimum 3 years of relevant work experience is required. SKILLS & ATTRIBUTES: strong interpersonal communication skills, great customer services skills, high organizational & management skills, experience in the field, fast learner, multilingual abilities ( desirable )..