Professional Documents
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t PLANNING KEY PERFORMANCE AREA FINANCE GUEST PEOPLE DEPARTMENT SUSTAINABILITY SKILL TASKS Managing ones own time and the time of others
PLANNING
GUEST
Sales and Marketing Quality communication skills Quality relationship skills Active Listening Service orientation Linguistic abilities Customer and Personal Service
DEPARTMENT Ability to multi task Hygiene trained Quality communication skills Ability to adapt Good Time keeping Ability to use initiative Instructing
Knowledge of principles and methods for showing, promoting and selling products or services. This includes product demonstration (sister hotels) sales techniques and sales control. Welcoming guest to the restaurant and attending to their needs efficiently Ensuring that all food and beverage supplies and or buffet items are adequately stocked at all times Giving full attention to what other people are saying. Taking time to understand the points being made, asking questions a appropriate, and not interrupting Actively looking for ways to help guests Speaking and communicating with both guests and team members effectively Social Perceptiveness being aware of others reactions and understanding why they react as they do. Knowledge of processes for providing customer and personal service. Arranging and setting up of the Restaurant promptly and according to standard Ensuring that all food and beverage supplies and or buffet items are adequately stocked at all times Adhering to the health and safety procedure or act of the establishment at all times Taking responsibility for hygiene, storage and tidying up of the restaurant after service Teaching others the way of doing certain things in our department
FINANCE
Ensure that all billing is done correctly, prompt and accept corresponding payment Knowledge of principles and methods for showing, promoting and selling products or services. This includes product demonstration (sister hotels) sales techniques and sales control.
PEOPLE
Ability to multi task Quality communication skills Quality relationship skills Quality team work Responsibility Linguistic abilities
Speaking and communicating with both guests and team members effectively
KEY PERFORMANCE AREAS Supervisor Responsible for: To be responsible for the image of the restaurant and increasing its sales from preparation through to sales. Managing the entire staff for their responsible shift and to ensure that quality service is provided.
SKILL Training and teaching Organise the restaurant team: their tasks, schedules Organizing, Prioritising and Planning
TASKS Managing priorities, the ability to listen, team motivation Able to deliver training Good relationship skills Developing specific goals and plans to prioritise, organize and accomplish your work load
PLANNING
Organizing, Prioritising and Planning Team Management Critical Thinking Time Management
Developing specific goals and plans to prioritise, organize and accomplish your work load Using logic and reason to identify strengths and weaknesses of alternative solutions, conclusions and or approaches to problems Managing ones own time and the time of others Sensitivity to customers Communicate to guest, illustrate interest in our guest and their total experience Ensuring that total guest satisfaction is reached Providing information to our guest in terms of menu specials and event specials Thoroughness: a good supervisor Following Procedure and implementing of Operating Procedures Teaching and guiding staff in how to do certain tasks Assessing the overall performance of staff and implement improvement where required Providing guidance and direction top all staff , motivating best performance at all
GUEST Ensure the quality of service and service provision Be the host and communicate with guest
DEPARTMENT
times FINANCE Ensure on-going profitability Increase restaurant sales Maximise restaurant occupancy Sales ability Ability with figures Thinking out the box and seating guest strategically to optimize available space Analysing information, evaluating results to choose the best solution and solve the problem Handling of Guest complaints and negotiating with co-workers Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems Motivating, developing and directing people as they work, identifying the best people for the job
PEOPLE
Decision Making And Problem Solving Resolving Conflicts Training and Teaching Critical Thinking Managing of Personnel resources
SUSTAINABILITY Qualifications Matric Qualification in Hospitality 3 Years experience four star Drivers Licence Valid ID or Passport Shift Working
KEY PERFORMANCE AREAS Food and beverage Controller Responsible for: Manage and controlling of ordering, purchasing and daily issuing of all food and beverage Items or stock. Reporting to the Food and Beverage Manager, you will be responsible for managing all Inventory control related activities. Execute inventory control measures to ensure the company minimizes stock holding and maximizes stock system and paperwork accuracy. The job role may include other reasonable duties/tasks from time to time. KEY PERFORMANCE AREA PLANNING Be responsible for managing and running planned stock takes. Develop the companys inventory management strategy with the aim of controlling costs within budgetary limits, generating savings, rationalising inventory and maximizing available working capital SKILL
GUEST Ensure that orders are correct and fully completed and that all stock has been allocated. Possess excellent verbal and written communication skills for a demanding and customer focused working environment. Ensure materials are ready and available for production as and when required. Ensure that any materials that are late or holding up production for whatever reason are followed up until received.
DEPARTMENT Perform repeated stock checks Write and maintain accurate written procedures for all main inventory control processes and functions Have a detailed understanding of MRP and inventory control / management Systems Strong analytical and problem solving skills. Ensure integrity and accuracy of the stock management system Check and adjust shop floor data collection data Produce daily reports to ensure key critical areas of the stock system are controlled and any discrepancies addressed and resolved. Manage control measures to ensure mistakes, inaccuracies and discrepancies Manage and maintain the companys material and stocked product inventory including stock profiles and stock locations Manage and control continuous inventory stock counting / inventory accuracy checks Ensure incoming product is receipted and managed appropriately according to company procedure.
Ensure that stock control department is well organised and controlled to sufficiently support production and the goals of the business. Provide routine management information on inventory performance Monitor and evaluate consumables usage & costs Monitor & evaluate material utilization
FINANCE Implement improvement processes and systems to reduce inventory, minimise costs and maximize working capital Minimise overstocks and removal of obsolete / redundant raw materials to maximize availability of working capital
PEOPLE Possess excellent personal organisation and business administration skills in accordance with modern best practice methods. Possess the ability to work productively, efficiently, & effectively with initiative and drive under tight timescales and pressure whilst maintaining attention to detail and quality. Possess the willingness to learn, improve, and adapt.
Ensure sub contract processes are received back and that suppliers are chased to ensure no late delivery situation.
SUSTAINABILITY All staff to adhere to policy and procedure of the establishment Qualifications Ideally possessing a relevant professional qualification and/or suitable background experience in inventory management / purchasing English Language 3 Years previous experience