Key Performance Areas

• Planning, forecasting and budgeting the revenues and cost for the department.
• Staffing and scheduling of the employees and allocation of duties to ensure the maximisation of productivity and minimise payroll costs.
• Creating a work environment that is high in employee morale and provides constant learning and development.
• Develop systems and procedures that achieve higher cost efficiency and guest satisfaction.
• Assist with the recruitment and performance appraisal and management of employees in the department.
• Manage and lead employees to ensure maximum productivity.
• Work with the outlet chefs in the area of cuisine, menu planning & design for the various outlets / banquets.
• Ensure through regular monitoring feedback, prompt, efficient and accurate service is provided to all guests.
• Organise food festivals and develop ideas in conjunction with the public r...