shanice joumar

Looking for working to get back into the workforce 

To take responsibility of the catering facility in the absence of the catering manager/ Front of house manager.

Maintain operations standards of the kitchen including stock, cash and staff levels.

To ensure the highest level of service is provided to all customers.

Ensure all core standard procedures are adhered to at all times.

Maintain an up-to-date knowledge of products and encourage staff to develop their product knowledge.

Ensure the kitchen and the front of house areas operate within health and safety and food safety regulations.

To support promotional activity within the facility.

To maintain an awareness and control of all security systems on site.

To maintain a good working relationship with the company, customers.

To report any maintenance issues within the department to the relevant parties.

To carry out and maintain cash handling policies and general administrative duties.

To be responsible for ongoing motivation of staff, leading by example.

To manage staff ensure they achieve their full potential.

To assist and take part in regular team meetings as agreed with senior management.

To be responsible for monitoring and developing of fixed and indefinite staff members.

Monitoring of staff timekeeping and attendance.

To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timeously completed.

To ensure that the preparation of food is hygienic and that a ‘’clean as you go’’ discipline is adhere to.

To ensure that food in the bains-marie looks attractive at all times, re-garnishing where necessary or replenishing.

To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.

May be required to assist with any other duties that maybe outside scope of responsibility.

Assist with stock  takes- ensure that goods received are checked against invoices for quantity and quality.

Assist with management of the unit.

Assist with placement of stock orders.

Assist with PRP, as well GRV.

Invoicing client.

Checking clockings and staffs hours to process for payroll

Doing Monthly Roasters for site management.

Doing daily PRJs

Monthly recon of sites finances

Doing site Health & Saftey and Food Safety

Matric

N4 in food and beverage services