Hospitality Management or equivalent
Experience: At least 5 years in a reputable institution
Main purpose of the job
Runs the day-to-day catering operations and services in a restaurant. Leading a team of Chefs and catering assistants, will be tasked with optimising the quality of food, service and performance of their outlets. The most important part or the job is achieving good quality at low cost maintaining high standards of hygiene and customer satisfaction. The typical activities include:
Duties
• Planning menus in consultation with chefs and ordering supplies as required
• Training, supervising and motivating permanent and casual staff
• Organising staff shifts
• Ensuring health and safety are strictly observed, recorded and archived
• Monitoring the quality of the product and service provided
• Setting and monitoring budgets and maintaining financial and administrative records
Applications should be addressed to:
The Managing Director
Regional Future (Pty) Ltd
P O Box 26015
Gaborone
Closing date: 23 December 2013
Source: Sunday Standard, December 15 – 21, 2013
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