Manage independently a location or as determined by the direct supervisor. Attain high level of customer satisfaction, employee morale and achieve financial objectives in line with the strategic and operating plans, procedures and forecasts within the set parameters.
Job Duties & Responsibilities:
Plan, organize and control operations in a professional manner ensuring prompt, efficient and quality service to the clients including but not limited to food production, service, housekeeping, laundry as per the contractual specifications and in line with superiors instructions.
Running the day to day activities, discuss the menus, Cost control especially Food cost and should be able to manage and solve staffs issues.
Should maintain best quality food ensuring that safety regulations are strictly implemented/followed. Also, should be able to establish excellent relation with client/customers.
Should have excellent employee management skills and should be able to motivate the staff, performance appraisal, conducting trainings etc.
Closely monitor stock level and stock rotation and ensure compliance with the given targets and objectives. Conduct regular inventories and ensure that stock is properly maintained and procedures are followed properly.
Monitor staffing level regularly. Prepare vacation and replacement plan for key personnel in consultation with Operations Manager. Submit staff need forecast to the superior.
Identify staff training needs and initiate training process in coordination with superiors. Monitor and supervise on-the-job training process on location as per training guidelines and procedures. Ensure to keep up-to-date records of all training both of-the-job and on-the-job.
Prepare and maintain documents, reports and records as per the company and clients requirements.
Desired Candidate Profile
Degree or Diploma in Hotel / Hospitality Management.
Minimum 05 Years experience as a Unit Manager / Camp Boss in similar position, preferably in catering company
Sound knowledge of Microsoft Excel (familiar with other software) and should be able to work on consolidating different reports for month end invoicing and follow up with clients.
Should possess Food safety (HACCP) level certification.