Brites Management Kitchen and Service Supervisor Jobs in Kenya
Duties and Responsibilities
Leading by example in the supervision, observation and training of your team of Line
Cooks and Servers and to assist as needed. It is your duty to motivate, upskill and supervise the team and spot talent for future company positions
Follow checklists for branch operations and ensure Junior team do the same (spot check tasks)
Appraise staff performance and provide feedback or discipline where appropriate to improve productivity
To record absence and arrange replacements for team members who are not on duty.
Conduct daily briefings with staff regarding changes, messages from restaurant managers, to outline expectations and branch performance
To actively prepare customer orders alongside line cooks if required during busy periods or where staff are unexpectedly unavailable.
To regularly check kitchen equipment and to book maintenance/repair/ replacement/ additions
Ensure compliance with all health and safety regulations within the kitchen area and service area
To ensure appealing plate presentation of every dish that leaves the kitchen
To ensure that customers receive their orders in a timely manner and are communicated to about the status
Accurately monitor food stock and place orders
Check freshness of food and discard out-of-date items
To take part in daily/monthly stock take
Coordinate customer orders when scheduled to do so
Control operational costs and identify measures to cut waste
Coordinate daily Front of the House operations (assign zones, ensure steps of service and hygiene practices are followed by team)
Ensure that the service team deliver superior service and maximize customer satisfaction (presentation, availability of servers, accuracy of orders placed, upselling skills etc) through observation and feedback.
Respond efficiently to customer complaints, resolve to satisfaction and escalate or seek advice from Restaurant Manager those that you cannot handle
Keep Feedback logs up to date and engage with Restaurant Managers to see how it can be acted upon to improve service delivery
Manage restaurant’s good image and suggest ways to improve it
Create detailed reports on weekly, monthly and annual revenues and expenses
Coach the team to meet sales targets
Oversee the cash-up process and address any errors, flag any concerns regarding discrepancies, voids and variances.
Meet deadlines as given by the Restaurant Manager & Business Partner
Promote the brand in the local community through word-of-mouth and recommend ways to reach a broader audience
Engage with City Council, Media, potential suppliers and customers in a professional manner
Key requirements, skills and qualifications
Must have over 5 years’ experience in hotel industry.
Degree or diploma in hospitality
Proven work experience as a Chef or Cook in a professional kitchen
Hands-on experience with various kitchen equipment (e.g. grillers and fryers)
Advanced knowledge of culinary techniques
Knowledge of health, safety and hygiene practices and their application
Strong interpersonal skills
Strong attention to detail
Previous experience of managing teams and developing/ guiding the work performance
of others
Strong problem-solving skills and initiative
Ability to interpret financial information.
Presentation skills
Good knowledge of use of MS packages (Word, Excel) and POS systems
Teaching and mentoring skills
Willingness to tackle issue with staff as and when they arise and no fear of disciplining subordinate
How to Apply
If you meet the above qualifications, skills and experience send CV urgently to [email protected] quoting the job title as the subject line on your email
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