Candidate Requirements

Duties and Responsiblities:

1.      Stock Control

a.      Assist with all stock ordering.

b.      Assist with all stock-takes.

c.       Make sure all prices are correct.

d.      To ensure that all stock is kept securely and under the correct conditions applicable to each type of commodity stored.

e.      Always adhere to the ‘Delivery Receiving Policy’.

2.      Communications

a.      Sending and receiving of documents between units and Head Office.

b.      To communicate daily with subordinate staff, to ensure that the requirements for the day are achieved.

c.       To ensure all documentation that is required by Head Office is sent on time and is correct.

3.      Staff Administration

a.      Check daily that staff are presentable and wearing the full Olives and Plates uniform.

b.      Assist with and/or implement staff training.

4.      Point of Sale and Cash Control (Assist when necessary)

a.      Responsible for issuing and checking all floats.

b.      Responsible for issuing change during the day.

5.      Functions/Events and foodservice

a.      Assist with all planning, setup and operation of all functions, this includes

i.     Communication with the customer and staff

ii.     Function Sheets

iii.      Preparation Sheets

iv.     Compiling information for invoicing

b.      Ensure there is clear and up-to-date communication with subordinate staff with regards to a function. Daily meetings are a necessity between all FOH management and Production Staff.

c.       To ensure that all foodservice areas receive the necessary food items for sale at the correct times.

d.        To check that all eating areas are correctly setup and meet the Company standard.

6.      Health & Safety

a.      Responsible for implementing, monitoring and reporting on all matters relating QPRO.

b.      To ensure that all Health & Safety Procedures are followed correctly and adhered to at all times.

c.       To ensure that the correct cleaning chemicals are used and are in stock.

7.      Food Production

a.       To ensure that all staff is constantly trained to effect good portion control and pleasing presentation of all dishes served.

b.      Must ensure that all staff is familiar with the day’s requirements.

8.      Equipment and Maintenance

a.       Ensure that all equipment is properly maintained, used properly and serviced at the correct intervals.

b.      To report, immediately, any breakages and/or repairs needed.

9.      Personal

a.       To constantly update your knowledge and skills for the good of the establishment and your profession.

10.    Hours of work

a.       Required to open and close the unit / where applicable – Oversee Joint Manager / Chef Responsibilities.