RESPONSIBILITIES AND DUTIES:

• Have a full knowledge of, and practice all of the occupational health and safety guidelines Ensuring security, health and safety is effective; monitoring and implementation of Hazard Analysis and Critical Control Points (HACCP) and Organizational Safety and Health (OSH).
• Continuous review and implementation of Service; Food & Beverage Standards of Procedure.
• Monitor food quality and quantity as it relates to portion control.
• Monitor the entire coffee production process (from purchase, storage, roasting, grinding, packaging and sales).
• Check daily stock levels of all sections to ensure they are enough for each shift.
• Ensure that all team members’ product knowledge and competence to deliver is at an excellent level.
• Ensure all cashiering policies and procedures are followed.
• Ensure all possible controls are in place to deter any cash or stock losses (pilferage).
• Check deliveries to make sure that they meet client expectations.
• Participate in the planning and conducting of theoretical and on-the-job training.
• Ensure the total supervision of all food and beverage team members.
• Promote & sell the restaurant in conjunction with the management & develop opportunities for repeat business.
• Maintain the grooming standards of all employees and disciplining errant behaviour.
• Supervise the maintenance and cleanliness of the facility basing on clean as you go policy to ensure guest comfort.
• Ensure that all wastage items are fully recorded and explained.
• Supervise monthly stocktakes for beverages both coffee and non-coffee together with the cost controller.
• Maintain an open communication line with the executive chef, heads of sections, managers and Directors.
• Perform any other relevant duties assigned by your supervisors.

KEY PERFORMANCE INDICATORS

• Increasing monthly sales by 15%
• Controlled food cost under 31% margin
• Seating Efficiency (hosting, speed of seating, cooking time, service and clearing)
• Positive feedback from clients on customer service and food quality
• Well communicated and implemented Standards Of Procedure
• Well groomed, efficient and motivated staff
• Harmonious working environment for staff

OUTPUTS

• Timely and regular reports to the Chief Operations Officer on:
• Budgetary targets and actual performance
• Monthly sectional requirements
• Training plan and outcomes
• Performance of different staff members and rotational schedules
• Guest feedback
• Menu performance in terms of increasing the daily average check to 30,000/-
• Minutes of outlet or sectional meetings/ activities held

Note: The key performance indicators will be directly linked to your current and future performance evaluation and a basis for management decisions.