The Main Purpose of the role

The Successful applicant will be responsible for the daily planning and operation of the front of house team, deal with inquiries or queries in a proactive and efficient manner and to deliver a consistent, first class, customer focused service to clients.

Education and Experience required:

• Matric is essential
• Relevant tertiary qualification in hospitality, catering or hotel management
• Minimum 2 Years’ experience in a similar supervisory position
• Experience working with function or events is desirable
• Minimum 2 Years’ experience of progressive/kitchen management is compulsory
• Experience with stock control, ordering and receiving
  
• Hospital experience would be advantageous 

Knowledge, Skills and Competencies:

• Computer literate
• Knowledge of South African Industry specific laws
• Knowledge of the catering environment ranging from fine dining to restaurant dining
• Supervisory Skills
  
• Exceptional interpersonal skills both in person and by telephone, with high professionalism and excellent written and spoken English
• Good communication skills
• Customer service skills
• Ability to manage multiple projects and work assignments
• Develop innovative ideas to deliver a first-class service
• Knowledge of special diets

Key areas of responsibility:

• Oversee smooth operation of kitchen production
• Maintain consistency for all menu items
• Assist with monitoring inventory and communicating needs to the catering manager
• Daily planning and operation of the front of house team
• Deal with enquiries or queries in a proactive and efficient manner
• To deliver a consistent, first class, customer focused service to clients.