Leadership Skills:
• Strong leadership and management skills to effectively lead and motivate a diverse team of staff.
• Ability to provide clear direction, set expectations, and foster a positive work environment.
Customer Service Orientation:
• Focus on delivering excellent customer service and ensuring customer satisfaction, whilst handling customer complaints and
feedback.
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Financial Management:
• Budgeting and financial management skills to control costs, maximize revenue, and achieve profitability targets.
• Knowledge of pricing strategies, cost control measures, and financial reporting.
• Ensure stock levels are maintained to an adequate standard to support the needs of the department and venue at all times.
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Menu Development and Planning:
• Skill in menu planning, development and execution to ensure a diverse and appealing selection.
• Understanding of market trends, dietary preferences, and food safety standards (HACCP)
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Vendor Management:
• Ability to negotiate with and manage relationships with suppliers and vendors.
• Knowledge of sourcing quality ingredients and products at competitive prices.
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Regulatory Compliance:
• Understanding of and compliance with health and safety regulations, food handling guidelines and other relevant industry standards.
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Communication skills:
• Ability to articulate ideas, policies and procedures clearly and professionally.
• ensure that all day to day amendments in respect of catering are communicated to the relevant teams.
• work together with the General Manager and Head of Departments to identify areas of concern through the evaluation process and
provide the appropriate action plans, follow ups if necessary.
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Adaptability and Problem Solving:
• The capability to adapt to changing situations and solve problems efficiently.
• Quick decision-making skills and the ability to handle unexpected challenges.
• able to work under pressure effectively.
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Technology Proficiency:
• Familiarity with point-of-sale (POS) systems, inventory management software, and other relevant technology tools used in F&B
operations.
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Networking and Relationship Building:
• build and maintain relationships with customers and suppliers.
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Operational Management:
• Conduct quality and standard checks every staff shift around the restaurant.
• Have presence in the Restaurant/pool areas to ensure that the catering standards are met and are running in accordance with the
booking schedule and all clients requirements are met and exceeded.
• Ensuring staff are well versed with the current menu and promotional offers, with the staff upselling.
• Be environmentally aware.
- Prepare staff duty rosters.