North West University
KEY RESPONSIBILITIES:
Administration
Ensure safeguarding of restaurant stock through proper procedures.
Key control.
FIFO, stock counts and optimizing the stock control system.
Placing orders, receiving stock and issuing to bars.
Quality control
Maximizing the restaurant profit by ensuring proper quality and control over our product offering, customer service and asset management.
Operations and Food Services
Adherence to all regulatory aspects applicable to our establishment.
Ensure the preparation of products on the menu to a standard that meets the customers’ needs,
Maintaining the relevant gross profit margins within the budget limitations and achieve financial control in the department.
Delivering orders when required.
OHS (Occupational Health and Safety)
Ensure a safe working environment for staff and customers.
People Management
Managing the contract staff in relation to the current contract.
Personal Development
Develop oneself through training opportunities as they may become available and stay up to date with developments in the industry.
Liaison
Liaison with customers, staff and students to maximize returning customers.
Minimum requirements
A diploma/advanced certificate (NQF level 6) in Hospitality Management/Food & Beverage Management/Food Preparation and Cooking.
A minimum of two (2) years’ experience in restaurant management.
A valid driver’s license.
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