Trendy culinary demo and exclusive events catering operation - A Boutique catering operation specializing in uniquely tailored dining experiences and personalized demonstrations is seeking and operations manager who is highly experienced in hospitality ops, back of house, and systems!! This is a vibrant and funky brand that is going places! So don't apply if you are boring and unadventurous and have no passion!

Shifts are either of these: The hours are 09:00 - 17:00 & 15:00 - 23:00, 40 hours per week.

Title: Operations Manager

Reports To: Managing Director

SCOPE AND PURPOSE OF THE JOB

To provide leadership, coaching and direction to their team in-order to maximize the long-term sales and profitability of the store. The General Manager is required to build positive business relationships both internally with staff and externally with suppliers and customers.

SALES AND MARKETING

Actively source affordable, quality product as per nominated listings.
Ensure effective menu engineering and competitive pricing to suit market.
Ensure effective up-selling to all departments.
Promote the unit in all dealings, internal & external (build relationships with suppliers).
Visit one competitor per month to gain ideas, trends and improvements.
Contribute improvements to existing systems & processes.

PROFITABILITY

Contribute to bottom line by maintaining food cost as per budget.
Contribute to the achievement of expected C.O.S via weekly F&B reports as per POS and a variance of within 1% of standard.
Conduct accurate weekly stock takes on the standard inventory sheet.
Ensure all F&B reports are completed and balanced daily and weekly.
Ensure to communicate all relevant info to F.O.H management.
Ensure correct record of waste is kept.
Continually create systems to minimize waste.
Ensure spending budget is controlled according to expected trade levels.
Action all discrepancies on invoices.
Monitor usage of non-consumable / consumable items.
Ensure strict Key control of all stock.
Ensure orders with suppliers are done via POS system.
Quote file on pricing to be kept up to date.
Ensure that all relevant documentation is maintained according to standard.

PEOPLE

Commit to company vision and values.
Ensure that all job descriptions are kept updated for F&B and Retail staff.
Negotiate incentives for the staff with suppliers or promote via internal resources.
Maintain standards in work areas.
Ensure regular performance reviews are conducted according to standard.
Ensure pro-active approach is taken in hiring employees within company policy.
Apply standard company procedure for correcting unacceptable conduct.
Ensure that the F.O.H. menu breakdowns are updated at all times.

MANAGEMENT OF CAPITAL RESOURCES

Preventative maintenance program to be carried out on all designated capital equipment as per policy.
Ensure that all equipment is properly maintained for safety as well as profitability.
Ensure the upkeep of the tills / computer / POS system.
Ensure info on POS system is kept updated / maintained according to company policy and procedure.

QUALITY AND SERVICE

Ensures a suitable and appropriate atmosphere is created and maintained to enhance customer satisfaction.
Coordinates implementation and execution of new products consistently within the unit.
Maintains the highest standards of quality for raw products.
Maintains the highest standards of finished product.
Maintains the highest standards of service.
Ensures menu changes are done in line with market demands.
Ensure effective use shift planning to support one hundred percent customer satisfaction.
Ensures that cost control measures consistence are used to identify and address operational opportunities.

STAFFING COMPLIMENT AND TRAINING

Commit to the company vision and values.
Ensure staff costing / ctc is in line with company budgets.
Ensure proactive approach is taken to hiring employees in line with company policy.
Ensure that the company vision is understood by all levels of staff.
Share knowledge and expertise with others through ongoing coaching and feedback.
Builds sustainable relationships within the company, the unit, your suppliers and customers.
Ensure effective and transparent communication between the team.
Rewards and recognizes the results of all the employees.
Drives effective weekly management meetings involving proactive planning that positively impact on the unit.
Ensures that succession planning is reviewed and implemented according to company policy.
Ensures a motivated and productive staff complement who are able to meet or exceed customer expectations.
Completes and presents performance reviews based on defined goals and objectives and in accordance company policy.
Demonstrates and reinforces leadership behavior necessary to gain commitment from the employees.
Knows, enforces, and educates employees on all appropriate personnel policies, labour laws and health and safety procedures.
Ensures tasks are delegated appropriately and followed up to ensure they are completed timeously.

HEALTH, HYGEINE, SAFETY AND ENVIROMENTAL RESPONSIBILTY

Implement and maintain requirements of Occupational Health and Safety Act.
Ensure a safe and secure environment for staff and customers.
Monitor hygiene and cleanliness standards of the kitchen / stores daily.
Enforce waste separation by all F&B staff.
Ensure First Aid Kits are kept stocked as per required list of requirements.
Maintenance of fire equipment annually – checks / servicing thereof.