Fresh Openings at Spur Corporation

Job Description

• A Workshop Supervisor (Leading Hand) oversees a team, delegates tasks, ensures quality and safety standards are met, and provides technical guidance to ensure efficiency and productivity. 

Job Requirements
Key Responsibilities

• Team Supervision: Oversee a team of workers, assigning tasks and ensuring completion to required standards and within set timeframes.
• Technical Guidance: Provide technical expertise, support, and training to team members to improve skills and overall team performance.
• Quality Control: Monitor work quality, identify issues, implement corrective actions, and ensure finished work meets high standards.
• Safety Compliance: Enforce health and safety regulations, conduct hazard assessments, and ensure team members follow all safety protocols.
• Communication & Liaison: Act as a bridge between the workforce and management, relaying information and updates on progress or issues.
• Task Management: Plan and analyse job assignments, schedule activities, and ensure efficient use of equipment and resources.
• Hands-on Work: Perform practical duties alongside the team when specialized skills are required or to lead by example.
• Dispatch & Receiving: Manage incoming and outgoing goods.
• Stock Take: Prepare the facility for monthly pre-stock counts.

Skills & Qualifications

• Trade Qualification: Relevant trade qualification with several years of hands-on workshop experience.
• Leadership Skills: Ability to delegate, motivate, and guide a team effectively.
• Technical Expertise: Strong understanding of workshop machinery, processes, and technical operations.
• Problem-Solving: Ability to identify and resolve issues efficiently.
• wledge of stock take procedures (in-house SOPs provided).

RESIN POURING OPERATOR & ADHOC FUNCTIONS

Role Overview

• A Resin Pouring Operator accurately measures, weighs, and mixes resin chemicals according to precise formulas to produce high-quality products. Responsibilities include mixing and pouring resin, monitoring quality, handling raw materials, and completing production documentation.
• The role also includes adhoc duties such as LED installation, electrical components, and lead and wood assembly. Physical fitness, adherence to safety protocols, and proper use of personal protective equipment (PPE) are essential.

Key Duties & Responsibilities

• Material Handling: Measure and weigh resins, pigments, and other chemicals accurately; correctly apply LEDs to various items.
• Mixing & Pouring: Mix and pour materials to specific consistencies for production.
• Quality Control: Monitor processes, adjust conditions to meet quality standards, inspect finished products, and test LED components.
• Equipment Maintenance: Perform minor maintenance and cleaning of equipment and work areas.
• Documentation: Record production information accurately, including color mixing and quantities.
• Safety Compliance: Follow all safety procedures, including using PPE such as respirators when handling chemicals.
• Teamwork & Support: Assist with other production tasks as required and maintain a clean, organized workspace.

Essential Skills & Qualifications

• Attention to Detail: Ability to follow precise instructions and formulas for resin mixes.
• Basic Math Skills: Proficiency in using scales and measuring by weight or volume.
• Physical Fitness: Capable of lifting, standing for long periods, and performing physically demanding tasks.
• Basic Computer Knowledge: Ability to record production data accurately.
• Manufacturing Experience: Previous experience in production or manufacturing environments is beneficial.
• Adhoc Skills: Basic electrical knowledge; lead work in-house training provided; previous experience in woodwork is an advantage

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Job Description

• The Assembly Operator – Wood is responsible for assembling wooden components and furniture products according to specifications, technical drawings, and standard operating procedures. 

Job Requirements
Key Responsibilities

• Assemble wooden furniture and components according to technical drawings, templates, or work instructions.
• Operate hand tools, power tools, and woodworking machinery safely and efficiently.
• Sand, join, glue, and finish wood components to meet quality standards.
• Inspect assembled products for defects, misalignments, or quality issues and make necessary adjustments.
• Report any equipment malfunctions, material shortages, or production issues to the supervisor.
• Maintain a clean, organized, and safe work area, adhering to health and safety regulations.
• Record production output and defects accurately.
• Assist with packaging, labeling, and preparing finished products for delivery.
• Support continuous improvement initiatives to enhance productivity and quality.

Qualifications and Experience

• Grade 12 / Matric or equivalent.
• Previous experience in woodworking, furniture assembly, or carpentry preferred.
• Knowledge of woodworking tools, machinery, and assembly techniques.
• Basic understanding of quality control and safety practices in a wood production environment.

Skills and Competencies

• Attention to detail and commitment to high-quality workmanship.
• Ability to read and interpret technical drawings or assembly instructions.
• Good hand-eye coordination and manual dexterity.
• Ability to work independently or as part of a team.
• Problem-solving skills and ability to identify and correct defects.
• Punctual, reliable, and safety-conscious.

Working Conditions

• Workshop or factory environment with exposure to wood dust and noise.
• Requires standing for extended periods and handling of wood components.
• Use of personal protective equipment (PPE) such as gloves, safety glasses, and masks is mandatory.
• May involve shift work or overtime based on production demands.

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Job Overview:

• The General Manager is responsible for overseeing all aspects of restaurant operations, ensuring an exceptional guest experience, managing financial performance, and maintaining high standards of administration and staff development. 

Job Requirements
Key Responsibilities:

Total Guest Experience

• Service Excellence: Ensure that every guest receives outstanding service, consistently exceeding their expectations. Address and resolve any guest complaints or issues promptly.
• Quality Control: Maintain high standards of food quality, presentation, and consistency. Work closely with the kitchen team to ensure menu items are prepared to specifications.
• Ambiance: Oversee the restaurant's ambiance, including cleanliness, decor, lighting, and music, to create a welcoming atmosphere.
• Guest Feedback: Regularly collect and analyze guest feedback to identify areas for improvement. Implement changes based on feedback to enhance the guest experience.

Financial Management

• Budgeting: Develop and manage the restaurant's budget, ensuring financial targets are met. Monitor expenses and revenues, adjusting as needed.
• Profitability: Analyze financial statements and performance metrics to identify opportunities to increase profitability. Implement cost-saving measures without compromising quality.
• Inventory Management: Oversee inventory control, ensuring accurate records and minimizing waste. Work with suppliers to negotiate favorable terms and pricing.
• Financial Reporting: Prepare and submit financial reports to the Operations Specialist at Head Office. Provide insights and recommendations based on financial performance.

Administration and KPI

• Administrative Oversight: Ensure all administrative tasks are completed accurately and on time, including payroll, scheduling, and compliance with health and safety regulations.
• KPI Monitoring: Track and analyze key performance indicators (KPIs) to assess the restaurant's performance. Identify trends and implement strategies to improve results.
• Policy Compliance: Ensure compliance with company policies and procedures. Maintain accurate records and documentation.

Planning and Execution

• Strategic Planning: Develop and implement strategic plans to achieve business goals. Collaborate with the Operations Specialist to align restaurant objectives with overall company strategy.
• Operational Efficiency: Streamline operations to enhance efficiency and productivity. Identify and address operational challenges proactively.
• Project Management: Oversee the execution of special projects and initiatives, ensuring timely and successful completion.

Training and Development

• Staff Training: Develop and implement comprehensive training programs for all staff members. Ensure employees are knowledgeable about menu items, service standards, and company policies.
• Performance Management: Conduct regular performance reviews and provide constructive feedback to staff. Recognize and reward high performers, and address performance issues promptly.
• Leadership Development: Mentor and develop future leaders within the team. Foster a positive and supportive work environment that encourages growth and development.

Business Acquisition and Campaign Activation

• Market Analysis: Conduct market research to identify opportunities for business growth and expansion. Analyze competitors and industry trends to stay ahead of the curve.
• Campaign Activation: Plan and execute marketing campaigns to attract new customers and retain existing ones. Collaborate with the marketing team to develop promotional strategies.
• Community Engagement: Build strong relationships with the local community and participate in community events to enhance the restaurant's reputation and visibility.
• Partnership Development: Identify and develop strategic partnerships to drive business growth. Negotiate and manage relationships with key partners and stakeholders.

Qualifications:

• Proven experience as a General Manager or in a similar leadership role in the hospitality industry.
• Strong financial acumen and experience with budgeting and financial management.
• Excellent organizational and multitasking abilities.
• Exceptional interpersonal and communication skills.
• Ability to lead and motivate a team to achieve high performance.
• Proficiency in restaurant management software and Microsoft Office Suite.
• Strong problem-solving skills and ability to make sound decisions under pressure.

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Job Overview:

• The Assistant General Manager (AGM) supports the General Manager in overseeing daily restaurant operations, ensuring the delivery of an exceptional guest experience, and driving financial performance. This role involves managing administrative tasks, monitoring key performance indicators (KPIs), planning and executing business strategies, and leading training and development initiatives. 

Job Requirements
Key Responsibilities:

Total Guest Experience

• Service Excellence: Ensure that all guests receive outstanding service, addressing any issues or concerns promptly and effectively.
• Guest Feedback: Monitor and analyze guest feedback to identify areas for improvement and implement strategies to enhance the overall dining experience.
• Standards Enforcement: Uphold and enforce the restaurant’s service standards and ensure all staff are aligned with the vision of delivering an exceptional guest experience.

Financial Management

• Budget Oversight: Assist in managing the restaurant’s budget, including monitoring expenses, revenue, and profitability.
• Cost Control: Implement and oversee cost control measures to optimize profitability while maintaining high service and quality standards.
• Financial Reporting: Review and analyze financial reports, including sales, labor costs, and inventory levels, and provide recommendations for improvement.

Administration and KPI Management

• Operational Efficiency: Oversee daily administrative tasks, including scheduling, inventory management, and compliance with health and safety regulations.
• KPI Monitoring: Track and analyze key performance indicators (KPIs) to assess restaurant performance and identify areas for improvement.
• Reporting: Prepare and present regular reports on operational and financial performance to the General Manager.

Planning and Execution

• Strategic Planning: Collaborate with the General Manager to develop and execute strategic plans for achieving business goals and objectives.
• Operational Execution: Ensure effective implementation of operational strategies and initiatives, including menu changes, service improvements, and special events.
• Problem Solving: Address and resolve operational challenges and implement solutions to improve overall restaurant performance.

Training and Development

• Staff Training: Assist in developing and delivering training programs for new hires and existing staff to ensure they meet the restaurant’s standards.
• Performance Management: Monitor staff performance and provide feedback, coaching, and support to foster professional growth and development.
• Talent Development: Identify and nurture potential future leaders within the team to build a strong and capable workforce.

Business Acquisition and Campaign Activation

• Business Development: Contribute to efforts aimed at acquiring new business and increasing customer base through networking, promotions, and community engagement.
• Campaign Management: Support the planning and execution of marketing campaigns and special promotions to drive sales and attract new guests.
• Market Analysis: Assist in analyzing market trends and competitive landscape to identify opportunities for business growth and development.

Qualifications:

• Proven experience in restaurant management or a similar role, with a strong understanding of restaurant operations and financial management.
• Excellent leadership, communication, and interpersonal skills.
• Ability to analyze financial data and make data-driven decisions.
• Strong organizational and multitasking abilities.
• Experience in training and developing staff.
• Knowledge of marketing strategies and business development

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Overview:

• The Front of House Manager is responsible for managing the overall guest experience, ensuring exceptional service and smooth daily operations. 

Job Requirements
Key Responsibilities:

Guest Experience Management:

• Greet and interact with guests to ensure they have a positive dining experience.
• Handle guest complaints and concerns promptly and professionally, striving to resolve issues to the satisfaction of the guest.
• Monitor the dining area to ensure it is clean, well-maintained, and welcoming.
• Drive brand Identity and brand awareness with staff and build brand ambassadorship

Staff Management:

• Recruit, train, and supervise FOH staff, including hosts, servers, bartenders, and bussers.
• Schedule staff shifts, manage time-off requests, and ensure adequate coverage during peak and off-peak hours.
• Conduct regular staff meetings and training sessions to improve service quality and keep staff informed of new menu items or promotions.
• Evaluate staff performance and provide feedback, coaching, and development opportunities.

Operational Oversight:

• Oversee daily operations, including opening and closing procedures, reservation management, and seating arrangements.
• Ensure compliance with health and safety regulations, including food safety, hygiene, and sanitation standards.
• Coordinate with the kitchen staff to ensure timely and accurate delivery of orders.

Costs and Sales

• Monitor FOH waste and damages, and implement efficient procedures to minimize costs, including labour, supplies, and equipment maintenance.
• Foster a healthy competitive spirit and a culture focused on sales and growth.

Quality Control:

• Maintain high standards of service and hospitality, ensuring consistency and quality in all guest interactions.
• Implement and enforce service protocols and standard operating procedures.
• Regularly review and update the FOH procedures to improve efficiency and service quality.

Marketing and Promotions:

• Communicate and implement brand marketing briefs to the team and oversee the training and execution of brand campaigns.
• Participate in developing strategies to attract new customers and retain loyal patrons.

Communication and Collaboration:

• Foster effective communication and collaboration between the FOH and kitchen teams.
• Act as a liaison between the management team and FOH staff, ensuring alignment on restaurant goals and policies.
• Address and resolve any conflicts or issues that arise among staff or with guests.

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Job Overview:

• The Kitchen Manager is responsible for overseeing the kitchen operations, ensuring the execution of high-quality dishes, managing costs, and maintaining health and hygiene standards. This role includes training and developing kitchen staff, controlling inventory and food costs, and ensuring the kitchen operates efficiently and safely. 

Job Requirements
Key Responsibilities

Training and Development

• Staff Training: Develop and implement comprehensive training programs for kitchen staff, ensuring all team members are knowledgeable about recipes, cooking techniques, and safety procedures.
• Onboarding: Conduct thorough onboarding for new hires, introducing them to the kitchen layout, equipment, and workflow.
• Continuous Improvement: Provide ongoing training and support to enhance the skills and performance of the kitchen team. Encourage professional growth and development.
• Performance Reviews: Conduct regular performance evaluations, providing constructive feedback and recognizing high performers. Address performance issues promptly and effectively.

Recipe Execution and Quality Control

• Recipe Adherence: Ensure all dishes are prepared according to standardized recipes and presentation guidelines. Maintain consistency in taste, appearance, and portion sizes.
• Quality Assurance: Conduct regular quality checks on ingredients and finished dishes. Address any deviations from standards immediately.
• Innovation: Collaborate with the culinary team to develop and test new recipes, menu items, and seasonal specials.
• Guest Feedback: Monitor guest feedback related to food quality and presentation. Implement improvements based on feedback to enhance the dining experience.

Cost Control and Stock Management

• Inventory Management: Oversee the ordering, receiving, and storage of ingredients and supplies. Ensure accurate inventory records and minimize waste.
• Cost Control: Monitor food costs and implement strategies to reduce waste and increase efficiency. Ensure that all dishes are costed correctly and maintain profitability.
• Supplier Relationships: Maintain strong relationships with suppliers to ensure the timely delivery of high-quality ingredients. Negotiate favorable terms and pricing.
• Waste Management: Implement waste reduction strategies, including portion control, proper storage, and effective use of ingredients.

Health and Hygiene Management

• Compliance: Ensure the kitchen complies with all health and safety regulations, including local, state, and federal requirements.
• Sanitation Standards: Maintain high standards of cleanliness and sanitation in the kitchen. Ensure all staff adhere to hygiene practices, including proper handwashing and use of protective gear.
• Health Inspections: Prepare for and participate in health inspections. Address any issues identified during inspections promptly.
• Food Safety: Implement and monitor food safety protocols, including proper storage, handling, and cooking temperatures. Conduct regular audits to ensure compliance.

Qualifications:

• Proven experience as a Kitchen Manager or in a similar leadership role in a high-volume, a la carte restaurant.
• Strong culinary skills and knowledge of kitchen operations.
• Excellent leadership and team management abilities.
• Strong organizational and multitasking skills.
• Proficiency in inventory management and cost control.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work under pressure and maintain high standards during busy periods

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Job Overview:

• The Administrative Assistant will support the daily administrative and operational functions of the restaurant. This role involves managing kitchen and floor inventory, office stationery, payroll, HR tasks, email communications, supplier relationships, and sectional administration documents. 

Job Requirements
Key Responsibilities

Kitchen and Floor Inventory Management

• Inventory Control: Maintain accurate inventory records for kitchen and floor supplies. Conduct regular stock checks and update inventory systems accordingly.
• Ordering and Restocking: Monitor inventory levels and place orders as needed to avoid shortages. Ensure timely restocking of all kitchen and floor items.
• FIFO: Implement and maintain the First In, First Out (FIFO) system for inventory to minimize waste.
• Stock Audits: Conduct periodic stock audits to ensure accuracy and compliance with inventory policies.

Office Stationery and Stock

• Supplies Management: Track and manage office supplies, including stationery, printer ink, and other administrative materials.
• Budget Adherence: Create and adhere to a budget for office supplies. Ensure cost-effective purchasing without compromising quality.
• Order Processing: Place orders for office supplies as needed, ensuring timely delivery and adequate stock levels.

Payroll

• Attendance Records: Ensure daily attendance registers are signed by staff and management. Record and maintain accurate attendance data.
• Hours Tracking: Track and record staff hours, noting variations for Sundays, public holidays, and sick leave.
• Payroll Preparation: Assist in preparing payroll by providing accurate attendance and hours data to the payroll department.
• Documentation: Attach and file all sick notes and other relevant documents.

HR

• Staff Records: Maintain up-to-date staff records, including personal information, employment contracts, and performance reviews.
• Recruitment Support: Assist with the recruitment process by scheduling interviews, coordinating with candidates, and preparing onboarding documents.
• Training Coordination: Organize and coordinate staff training sessions. Ensure all training records are accurately maintained.
• HR Compliance: Ensure compliance with HR policies and procedures. Assist with any HR-related queries from staff.

Store Email Communications

• Email Management: Monitor and manage the store’s email inbox, ensuring timely responses to all queries.
• Important Emails: Flag and prioritize important emails, such as training notifications, meeting requests, supplier communications, and guest inquiries.
• Supplier Statements: Ensure Head Office is CC'd on supplier statements and forward to Accounts if necessary. Follow up on any outstanding issues.
• Guest Communications: Record guest bookings and special requests. Provide information on functions, platters, and menus as needed.

Manage Supplier Relationships

• Supplier Coordination: Maintain positive relationships with suppliers. Ensure timely ordering and delivery of supplies.
• Issue Resolution: Address and resolve any issues with suppliers promptly. Coordinate with suppliers to handle returns and exchanges.
• Supplier Records: Keep accurate records of all supplier communications and transactions. Monitor supplier performance and report any concerns to management.

Sectional Administration Documents

• Document Management: Organize and maintain all sectional administration documents, ensuring they are up-to-date and accessible.
• Filing Systems: Implement effective filing systems for easy retrieval of documents. Ensure all documents are properly labeled and stored.
• Reporting: Prepare and distribute regular reports on various administrative tasks, including inventory levels, payroll data, and supplier performance.

Preferred Qualifications:

• Proven experience as an administrative assistant or in a similar role.
• Familiarity with restaurant operations is preferred.
• Proficiency in Microsoft Office Suite and inventory management systems.
• Strong organizational and multitasking skills.
• Excellent communication and interpersonal abilities.
• High attention to detail and accuracy.

Work Environment:

• Fast-paced restaurant environment.
• Requires the ability to handle multiple tasks simultaneously.
• May require occasional evening or weekend work based on operational needs

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Job Overview:

• The Kitchen Supervisor supports the Kitchen Manager in overseeing daily kitchen operations, ensuring the consistent delivery of high-quality food, maintaining health and hygiene standards, managing stock availability, and maintaining food cost budgets.

Job Requirements
Key Responsibilities:

Assisting in Ensuring Consistent Delivery of High-Quality Food

• Recipe Adherence: Ensure all kitchen staff follow standardized recipes and presentation guidelines to maintain consistency in taste, appearance, and portion sizes.
• Quality Checks: Conduct regular quality checks on ingredients and finished dishes, addressing any deviations from standards immediately.
• Guest Feedback: Monitor guest feedback related to food quality and presentation and collaborate with the Kitchen Manager to implement improvements.

Maintaining Health and Hygiene Standards

• Compliance: Ensure the kitchen complies with all health and safety regulations, including local, state, and federal requirements.
• Sanitation Practices: Enforce high standards of cleanliness and sanitation in the kitchen. Ensure all staff adhere to hygiene practices, including proper handwashing and use of protective gear.
• Health Inspections: Assist in preparing for health inspections and address any issues identified during inspections promptly.

Ensuring Stock Availability and Maintaining Food Cost Budgets

• Inventory Management: Assist in overseeing the ordering, receiving, and storage of ingredients and supplies. Ensure accurate inventory records and minimize waste.
• Stock Checks: Conduct regular stock checks to ensure availability of necessary ingredients and supplies. Report any shortages to the Kitchen Manager.
• Cost Control: Monitor food costs and assist in implementing strategies to reduce waste and increase efficiency. Ensure dishes are costed correctly and maintain profitability.

Ensuring Optimal Daily Operations of the Kitchen

• Operational Efficiency: Support the Kitchen Manager in streamlining kitchen operations to enhance efficiency and productivity. Address operational challenges proactively.
• Staff Supervision: Supervise kitchen staff during shifts, ensuring all tasks are completed efficiently and to high standards. Provide guidance and support as needed.
• Shift Management: Assist in scheduling and managing shifts to ensure adequate coverage and smooth kitchen operations.

Collaborating on New Menus, Campaigns, and Training Initiatives

• Menu Implementation: Work with the Kitchen Manager and Restaurant Management Team to implement new menus and seasonal specials. Ensure all staff are trained on new recipes and presentation standards.
• Campaign Activation: Assist in planning and executing marketing campaigns and promotions to attract new customers and retain existing ones.
• Training and Development: Support the Kitchen Manager in developing and delivering training programs for kitchen staff. Ensure continuous improvement and professional growth of the team.

Qualifications:

• Proven experience as a kitchen supervisor or in a similar role in a high-volume, a la carte restaurant.
• Strong culinary skills and knowledge of kitchen operations.
• Excellent leadership and team management abilities.
• Strong organizational and multitasking skills.
• Proficiency in inventory management and cost control.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work under pressure and maintain high standards during busy periods.

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Job Description

• This role involves collaborating with the Restaurant Management Team and Kitchen Manager to implement new menus, campaigns, and training initiatives. 

Job Requirements
Key Responsibilities:

Consistent Delivery of High-Quality Food

• Recipe Adherence: Follow standardized recipes and cooking techniques to ensure consistency in taste, appearance, and portion sizes.
• Food Preparation: Prepare and cook menu items to the highest standards, ensuring that all dishes are ready for service in a timely manner.
• Quality Checks: Perform regular quality checks on ingredients and finished dishes to ensure they meet the restaurant's quality standards.
• Presentation: Ensure all dishes are plated and presented according to the restaurant's guidelines.

Cost Control & Stock Management

• Portion Control: Adhere to portion control guidelines to minimize waste and manage food costs effectively.
• Stock Usage: Utilize ingredients and supplies efficiently to reduce waste and ensure optimal use of resources.
• Inventory Support: Assist in monitoring stock levels and report any shortages or issues to the Kitchen Supervisor or Kitchen Manager.
• Waste Management: Implement strategies to reduce kitchen waste and ensure proper handling of leftovers and unused ingredients.

Health & Hygiene Management

• Cleanliness: Always maintain a clean and organized workstation. Follow proper cleaning procedures for kitchen equipment and surfaces.
• Food Safety: Adhere to food safety protocols, including proper storage, handling, and cooking temperatures to prevent contamination.
• Compliance: Follow health and hygiene regulations, including personal hygiene practices, use of protective gear, and sanitation procedures.
• Health Inspections: Assist in ensuring the kitchen meets all health inspection requirements and address any issues as directed by the Kitchen Supervisor or Kitchen Manager.

Qualifications:

• Proven experience as a cook or in a similar culinary role in a high-volume, a la carte restaurant.
• Strong cooking skills and knowledge of kitchen operations.
• Ability to follow recipes and cooking techniques accurately.
• Good understanding of portion control and food cost management.
• Knowledge of health and safety regulations and food safety standards.
• Ability to work efficiently under pressure and maintain high standards of food quality.

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Job Overview:

• The Kitchen Hand Prep supports kitchen operations by assisting with food preparation and maintaining a clean and organized workspace. This role is essential for ensuring the consistent delivery of high-quality food, managing stock effectively, and adhering to health and hygiene standards. 

Job Requirements

Key Responsibilities

Consistent Delivery of High-Quality Food

• Food Preparation: Assist with basic food preparation tasks such as washing, chopping, and portioning ingredients according to the restaurant’s standards and recipes.
• Quality Assurance: Ensure that all prepared ingredients and components meet the restaurant’s quality standards before they are used in dishes.
• Assist with Cooking: Support cooks and chefs by preparing mise en place (preparation of ingredients) and helping with cooking tasks as directed.

Stock Management

• Inventory Support: Assist in monitoring stock levels and report any shortages or issues to the Kitchen Supervisor or Kitchen Manager.
• Stock Rotation: Follow FIFO (First In, First Out) procedures to ensure that older stock is used before newer stock to minimize waste.
• Storage: Properly store ingredients and supplies to maintain their quality and prevent spoilage. Ensure all items are labeled and stored according to food safety guidelines.
• Waste Management: Assist in managing kitchen waste by adhering to waste reduction practices and properly disposing of unusable items.

Health & Hygiene Management

• Cleanliness: Maintain a clean and organized workstation, including all kitchen surfaces, equipment, and utensils. Follow cleaning protocols to ensure a sanitary work environment.
• Food Safety: Adhere to food safety practices, including proper handwashing, use of personal protective equipment, and safe food handling and storage procedures.
• Compliance: Follow all health and hygiene regulations and guidelines. Assist in maintaining the kitchen’s compliance with health inspection standards.
• Sanitation: Regularly clean and sanitize kitchen equipment, tools, and storage areas to ensure they are in good condition and free of contaminants.

Qualifications

• Previous experience in a kitchen environment is advantageous but not required.
• Basic knowledge of food preparation and kitchen operations.
• Understanding of health and safety regulations related to food handling and kitchen cleanliness.
• Ability to work efficiently and follow instructions in a fast-paced environment.
• Strong attention to detail and commitment to maintaining high standards of food quality and hygiene.

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Job Overview:

• The Front of House Host plays a crucial role in creating a welcoming and memorable dining experience for guests. This role involves managing guest experience, handling bookings and planning, greetings and farewells to guests, and maintaining awareness of tables and guest needs. 

Job Requirements
Key Responsibilities:

Guest Experience

• Warm Welcome: Provide a friendly and professional greeting to all guests upon arrival. Make guests feel valued and appreciated.
• Service Excellence: Ensure guests receive outstanding service throughout their visit. Address any issues or concerns promptly and effectively.
• Personalized Attention: Recognize and remember regular guests, preferences, and special occasions. Ensure personalized attention to enhance the dining experience.
• Ambiance Management: Monitor the restaurant's ambiance, including lighting, music, and cleanliness, to ensure a pleasant atmosphere.

Bookings and Planning

• Reservation Management: Handle all reservations and bookings, ensuring accurate and up-to-date records. Confirm reservations with guests and accommodate special requests.
• Seating Coordination: Plan and manage seating arrangements to optimize the restaurant’s capacity and ensure a smooth flow of service.
• Event Planning: Assist with the planning and coordination of special events, private parties, and group bookings. Liaise with guests to ensure all requirements are met.
• Waitlist Management: Efficiently manage the waitlist during peak hours, providing accurate wait times and updates to guests.

Meet and Greet, Mingle and Farewell

• Guest Interaction: Engage with guests throughout their visit, from welcoming them at the door to checking in during their meal and bidding them farewell as they leave.
• Positive First Impressions: Ensure that every guest's first interaction with the restaurant is positive and welcoming.
• Farewell and Follow-up: Thank guests for their visit, invite them to return, and ensure they leave with a positive lasting impression.
• Feedback Collection: Encourage guests to provide feedback on their experience and relay any compliments or concerns to the management team.

Table and Guest Awareness

• Table Management: Maintain awareness of table status, including which tables are occupied, available, or in need of clearing. Communicate effectively with the waiting staff.
• Guest Needs: Be attentive to guest needs and requests, ensuring prompt and courteous service. Anticipate potential issues and address them proactively.
• Flow Coordination: Assist kitchen and waiting staff to coordinate the flow of service, minimizing wait times and ensuring timely delivery of food and beverages.
• Cleanliness and Presentation: Ensure that tables and the dining area are clean, well-presented, and set up according to restaurant standards.

Qualifications:

• Proven experience as a host or in a customer-facing role, preferably in the hospitality industry.
• Exceptional interpersonal and communication skills.
• Strong organizational and multitasking abilities.
• A warm, friendly, and professional demeanor.
• Ability to remain calm and composed under pressure.
• Familiarity with reservation and table management systems is a plus.