Job Advert Summary
We are recruiting for a Front of House Supervisor. The Front of House Supervisor will be responsible for providing a safe working environment, adhering to Occupational Health and Safety, and Food Safety Environmental procedures, and ensuring they are always understood and practiced by the team.
Established in 1975, Feedem is a large contract catering company in South Africa which manages in excess of 300 sites and employs more than 5,000 people ranging from dieticians, chefs and human capital specialists to hygiene experts.
We provide a wide range of catering and associated services to clients in all industries. We customise our catering and services according to their needs. Our services are offered with confidence as everything we do is underpinned by an ethical code and full compliance with all the relevant industry standards and regulations.
We have a country-wide footprint with our head office in Johannesburg, and regional offices in Cape Town, Durban, George, Worcester, Port Elizabeth, Rustenburg, Kimberley and Bloemfontein.
Minimum Requirements
Tertiary culinary qualification.
Previous 3-5 years supervisory experience advantageous.
Excellent food skills required and resale and corporate experience.
Operational Standards: Performance management, financial analysis, Computer proficiency & Human Resources.
Entrepreneurial skills: Strategic management, Outcome focus & Productivity.
Interpersonal Skills: Client/customer interface, Managing Group process & Communication skills.
Strong admin skills.
Ability to build and maintain a motivated team in a dynamic environment.
Own transport & a valid driver's license.
Duties and Responsibilities
Responsible for supervising all aspects of FOH, clean-up, and general upkeep.
Organising and supervising food service.
Ensuring opening and closing down procedures are followed correctly.
Maintaining good working relationships with team, colleagues, and customers.
To ensure that coffee stations and meeting room provisions are planned for in advance with associated staffing scheduled according to demands of business and within agreed manning levels.
Management of associated bar stock in terms of ordering and requisitioning to ensure customers get the appropriate breadth of offering.
Ensure that all team members comply with licensing legislation.
Controlling hygiene, health and safety including security of the kitchen, its surrounds, and customer-facing areas.
Controlling hygiene, health and safety in the kitchen as well as packaging and transportation of meals to other establishments as required.
Ensuring that the catering area's cleanliness is followed using cleaning schedules.
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