Summary
Date Posted: Thursday, November 28 2024, Base Salary: Not Disclosed

JOB DETAILS:
Key Responsibilities:
• Oversee all aspects of food and beverage operations including menu planning, quality control, inventory management, staff supervision, customer service, regulatory compliance, financial management, and event management
Collaborate with the culinary team to create innovative menus and ensure consistent quality.
Maintain inventory levels, monitor stock rotation, and minimize waste.
Lead and motivate staff, providing guidance and support to ensure high performance.
Uphold standards of service excellence and ensure customer satisfaction.
Ensure compliance with health, safety, and sanitation regulations.
Manage financial aspects of the department, including budgeting and cost control.
• Supervisory Responsibilities:
• Provide staff leadership, training, and development opportunities.
Conduct performance evaluations and implement corrective actions as needed.
Resolve any issues or conflicts that may arise among team members.

Education and Experience Required:
• Full Grade 12 certificate.
Diploma or degree in hotel management, business, or related field.
Minimum of 4 years of experience in a similar role, preferably in a hotel or upscale restaurant.
Strong understanding of industry trends.
• Knowledge and Skills Required:
• Leadership abilities with a focus on team building and motivation
Excellent communication skills.
High emotional intelligence and the ability to connect with diverse personalities.
Customer-focused mindset with a passion for delivering exceptional service.
Critical thinking and problem-solving skills.
Financial acumen with the ability to manage budgets and analyze financial data.
Adaptability to thrive in a fast-paced, ever-changing environment.

Work Hours: 8

Experience in Months: 48

Level of Education: Postgraduate Degree

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