Job Description

The Main Purpose of the role
The Successful applicant will be responsible for the daily planning and operation of the front of house team, deal with inquiries or queries in a proactive and efficient manner and to deliver a consistent, first class, customer focused service to clients.
Education and Experience required:

• Matric is essential
• Relevant tertiary qualification in hospitality, catering or hotel management
• Minimum 2 Years experience in a similar supervisory position
• Experience working with function or events is desirable
• Minimum 2 Years experience of progressive/kitchen management is compulsory
• Experience with stock control, ordering and receiving
• Hospital experience would be advantageous

Knowledge, Skills and Competencies:

• Computer literate
• Knowledge of South African Industry specific laws
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Supervisory Skills
• Exceptional interpersonal skills both in person and by telephone, with high professionalism and excellent written and spoken English
• Good communication skills
• Customer service skills
• Ability to manage multiple projects and work assignments
• Develop innovative ideas to deliver a first-class service
• Knowledge of special diets

Key areas of responsibility:

• Oversee smooth operation of kitchen production
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager
• Daily planning and operation of the front of house team
• Deal with enquiries or queries in a proactive and efficient manner
• To deliver a consistent, first class, customer focused service to clients.