- Planning menus in consultation with Chefs
- Planning and organising special functions
- Arranging the purchasing and pricing of goods according to budget
- Maintaining records of stock levels and financial transactions
- Ensuring dining facilities comply with health regulations and are clean, functional and of suitable apperance
- Conferring with customers to assess their satisfaction with meals and service
- Selecting, training and supervising waiting and kitchen staff
- May take reservations, greet guests and assist in taking orders
- Ability to handle large service numbers
- Above average customer care and service skills
- Ensuring personal hygiene is maintained including uniform standards
- Maintaining staff punctuality
- Setting and monitoring directives to ensure high and consistent standards
- Managing, controlling and reporting all wastage, breakages, damages and loss of assets
Summary of role requirements:
- Looking for candidates available to work:
- Monday: Morning, Afternoon, Evening
- Tuesday: Morning, Afternoon, Evening
- Wednesday: Morning, Afternoon, Evening
- Thursday: Morning, Afternoon, Evening
- Friday: Morning, Afternoon, Evening
- Saturday: Morning, Afternoon, Evening
- Sunday: Morning, Afternoon, Evening
- 2-3 years of relevant work experience required for this role
- Working rights required for this role
- Expected salary: $70,000 - $80,000 per year