Supervising of a Staff Restaurant and kitchen on a daily basis, focus being organizing, stock controls and customer service.
Assistanting general managers in supervising the daily operations of a catering business. Office working hours, five days a week. May travel to various venues to direct the food services of banquets, weddings and other catered events.
The main focus is ensuring customer satisfaction, which often involves responding to customer complaints and resolving operational issues quickly and quietly with minimal disturbance to the catered event and controling stock.
Also responsible for a variety of administrative tasks that are often delegated by the general manager.
Valid drivers' license (Code 10)
Only shortlisted candidates will be contacted.