KEY RESPONSIBILITIES:
Functions and events coordination
Process functions and events bookings from internal & external clients.
Coordinate venue bookings, décor and catering for booked events.
Prepare function sheets and running orders for the events and food production teams.
Supervise venue set ups and breakdown after events.
Organize extra manpower as per function requirements through contracted staff.
Lead the functions team at every event making sure that set-ups, food served and décor are as per client's requirements.
Food Quality and stock control
Responsible for timeous stock procurement, stock control and storage management.
Ensure proper food temperature monitoring and maintenance during events.
Implement and monitor effective portion control.
Ensure excellent food quality daily before service
Ensure effective wastage control from production to service.
Conduct monthly stock takes for the functions and events stock and operating equipment (OE).
Financial Administration
Ensure timeous processing of internal transfers for all internal events on KFS
Maintenance of proper record keeping for functions and events business
Daily cash up supervision in the food service areas
Ensuring that all clients pay before the event and that finance verifies all payments done for events
Perform periodic reconciliations on bookings and revenue from functions and events
Monitor and maintain food cost within stipulated percentages for business sustainability
Supervision of staff
Effective supervision of staff in the allocated food service areas.
Impartial rostering of staff in the allocated food service areas.
Handling staff conflict, discipline matters and staff motivation in the allocated food service areas.
Coordinating staff training for skills development.
Occupational Health and Safety
Monitor adherence to all occupational health and safety regulations and procedures.
Attending to injury on duty cases (IOD) in the allocated food service areas.
Monitor and implement food safety procedures.
Ensure that the food service areas operate in accordance with prescribed hygiene standard.
Minimum requirements
Grade 12 (NQF Level 4).
A minimum of two (2) years' experience working in food and beverage service.
A valid driver`s license (code EB).
ADDED ADVANTAGES:
Experience in Food Service Supervision.
A qualification in hospitality/ food & beverage management.
Experience in events coordination.