Descrição
3years
- Managing daily operations of the assigned unit.
- Implementation of the production process.
- Managing food/labour costs
- Overall understanding of HACCP.
Qualifications and Experience:
Relevant tertiary qualification in food and beverage services or culinary arts is compulsory.
- Minimum 3 Years of experience in progressive/kitchen management is compulsory.
- Experience working within budget guidelines to deliver results is compulsory.
- High Volume, complex foodservice operations experience is highly desirable.
Knowledge, Skills, and Competencies:
- Knowledge of the catering environment ranging from fine dining to restaurant dining.
- Knowledge of South African and industry-specific laws.
- Customer Service Skills
- Management Skills.
- Communication Skills.
- Exceptional Functions Skills.
- Ability to balance the budget and save on soft costs.
- Computer literate.