Job Description
1. Assists the operation manager with administration and daily shopfloor operations.
2. In charge of operations in the absence of the manager.
3. Monitors events and event reservations closely.
4. Monitors staff attendance, grooming & training
5. Plan, organise and develop the food and beverage services in the hospitality services operations, 6. while meeting customer expectations, food and hygiene standards and budgetary targets.
7. Managing the food and beverage provision for functions and events.
8. Supervising catering and waiting staff at functions.
9. Planning menus in consultation with chefs.
10. Training permanent and casual staff.
11. Organising, leading and motivating the catering team.
12. Planning staff shifts and rosters.
13. Ensuring health and safety regulations are strictly observed.
14. Budgeting and establishing financial targets and forecasts.
15. Monitoring the quality of the product and service provided.
16. Keeping financial, administrative records and food safety as mandated by QF Hospitality Services
interacting with customers to ensure customer satisfaction.
17. Liaising with suppliers and clients.
18. Coordinating feedback of customers, assessing their requirements and ensuring they are satisfied with the service delivered
