To plan, organise, direct and control the daily business running of the shop to the satisfaction of the customers and ensuring that sales are maximised, hourly budgets are achieved, brand integrity is maintained, set housekeeping and hygiene standards are maintained, and targeted profitability is achieved.
* Determines shift stock requirements for issuing. * Physically checks kitchen stocks against previous shift’s closings * Opens all general paper work in preparation for the day. * Reads all communication in the report book (or diary, whichever is the case) from the previous shift and action were necessary. * Ensures daily that cash takings are well looked after and (safety) banked hourly every shift as per set procedure. * Ensures daily that trading hours are adhered to and that the shop is never left without management. * Should account daily for any stock and monetary discrepancies that may occur to ensure safety of all assets through personal strict adherence to end of day closing down procedures. * Checks staff arrival times and conduct a team briefing and hygiene check and that all staff reports on duty on time in neat and complete uniforms. * Ensures the availability of all menu items at the time of opening the shop (100% menu offering) * Coordinates all issues into the kitchen and action any unavailable stock. * Conducts machinery and equipment check to ensure all assets are operational and have no built up of dirt or grease. Action where necessary. (Follow preventative maintenance schedule) * Ensures all repairs and maintenance requirements are identified and auctioned accordingly. (All critical repairs to be actioned within 48 hours). * Prepares for the peak period. * Controls all staff breaks to ensure business continuity. (No break downs during peak periods) * Compiles and monitor sales figures and statistics. * Physically count stock and floats together with the incoming and outgoing shift managers. * Check DRS daily for accuracy and sign off as authorized. * Controls and is responsible for all the petty cash and floats utilized for the shop and ensuring that proper handovers are done to minimize thefts and petty cash discrepancies. * Ensure efficient flow of service. * Staff Discipline & staff welfare * Conflict management and grievance handling
* Cleanliness and hygiene * Sales * Accountability * ADHERENCE TO COMPANY PROCEDURES * Employee relations
* At least two Advanced levels passes in Business Subjects. * At least 5 O levels * Hotel and Catering Certificate or Diploma.