Catering services manager

Job Description & Requirements

The Manager is responsible for the profitability of the outlet. He/She performs outlet-level support functions including customer service, scheduling, day-to day operations, cashiering, loss prevention, maintenance and back office support. He/She manages inventories, interacts with customers, wait staff and support employees to maximises revenue generation and enhance the customer experience. He/She oversees the recruitment, training and motivation of staff. He/She maintains high standards of quality control, hygiene, health and safety in the dining area.

~ Administer purchasing and receiving procedures.
~ Analyse service quality and customer satisfaction.
~ Conduct staff performance assessment process.
~ Contribute to innovation process within own scope of work in the business unit.
~ Facilitate compliance with legislative and regulatory requirements.
~ Foster service innovation.
~ Identify and establish internal and external stakeholder relationships.
~ Implement loss/risk prevention.
~ Lead team to implement change.
~ Manage and implement business continuity plans.
~ Manage compliance with food and beverage hygiene policies and procedures.
~ Manage cost and quality controls.
~ Manage crisis situations.
~ Manage food & beverage operations.
~ Manage guest service.
~ Manage site/outlet and equipment maintenance.
~ Manage training.
~ Managing the customer experience.
~ Monitor income and expenses.
~ Optimise workforce for service excellence.