Restaurant Supervisor jobs

Job Context

Servest is a world class business which is innovative and a leader in the Integrated Facilities Management Industry. The company offers an innovative environment that will accelerate your development and skills, as the highest value is placed on attracting top talent to the organisation.

Applications are invited for a vacancy exists for a dynamic and driven Supervisor to join a team based at the NWU in Mahikeng. This role reports directly to the Operations Manager, in the Catering Business Unit

Minimum Requirements

• A Grade 12 (NQF Level 4) or an equivalent qualification.
• A valid driver’s license.
• A minimum of 2 years’ junior management/supervision experience in a hospitality environment.
• A minimum of 1 year stock control experience.
• A Certificate (NQF Level 5) in hospitality or business management.
• Knowledge of the Liquor Act (National / Provincial)
• Knowledge and experience in the operations of the catering business.
• Computer literacy with experience in POS (Point of Sale systems)
• Ability to compile a menu and do cost calculations thereof.
• Knowledge of the relevant OHS practices, hygiene and safety aspects of a catering operation.
• Ability to execute stock control in a food and beverage environment
• Ability to work independently and apply time management
• Able to work shifts.

Duties & Responsibilities

1. Stock Control:

• Ensure the safeguarding of the Convenience Store, Robinson Staff Cafeteria, and Student Bar stock through proper procedures, key control, FIFO, stock counts, and optimising the stock control system.

2. Quality Control:

• Maximising the Convenience Store, Robinson Staff Cafeteria and Student Bar profit by ensuring proper quality and control over our product offering, customer service and asset management.

3. Operations:

• Adherence to all regulatory aspects applicable to our establishment.
• Assist the catering manager to ensure the preparation of our products on our menu to a standard that meets our customers’ needs, maintaining the relevant gross profit margins within the budget limitations and achieving financial control in the department.
• Managing daily operations of 3 divisions (Driving from one division to another)

4. OHS (Occupational Health and Safety):

• Ensure a safe working environment for staff and customers.

5. People Management:

• Managing the contract staff working at the Convenience Store, Robinson Staff Cafeteria and Student Bar in relation to the current contract.

6. Personal Development:

• Develop oneself through training opportunities as they may become available and stay abreast with developments in the industry.