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.