ASSISTANCE CK SUPERVISOR

Job Role/Title:

Assistant CK Supervisor

Reporting To:

Central Kitchen Manager

Job Objectives:

Responsible for the operation and people management on the Production floor to deliver the Company objectives

Key Responsibilities:

• To be responsible for the total management of the restaurant business in order to achieve and maintain high standards of Quality, Service and Cleanliness.
• To ensure the effective training and development of all staff and management.
• To manage shift operations maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.
• To assist in the overall management of the restaurant to ensure regulation of costs and the maximization of sales and profitability.
• To carry out a fully operational role as represented in the role of an Assistant Manager
• Maintain overall quality and service standards
• Follow up on management team shift control issues
• Develop Operations Excellence Audit action plan
• Manage contract services to restaurant
• Ensure that Health & Safety and Food safety working practices are adhered to at all times
• Hold regular staff planning meeting with Assistant Manager(s) to devise recruitment plan
• Complete competency reviews and development plans for management team
• Identify potential in staff and managers and provide individuals with development training to maximize their skills
• Carry out staff interviews and Induction Training
• Manage absence and disciplinary issues within the restaurant, seeking specialist HR advice where required
• Conduct management meetings

Key Performance Indicators:

Budget vs. Actual

Labour Turnover

Number of Bad and damage

Contribution to total output

Skills, Competencies and Requirements:

Functional Competencies/Requirements:

• Process Management, Knowledge and Application
• Problem Solving & Analysis
• Inventory management
• Performance Management

General Management Competencies/Requirements:

• High Technical Expertise in processing & food
• Planning, Scheduling, Controlling & Coordinating
• Strong Oral and written Communication skills
• Strong Problem Solving Skills
• Ability to plan, schedule and coordinate effectively
• Strong Interpersonal Skills

Educational Qualifications/Experience:

• Minimum of university degree
• Minimum of 3 years working experience in a Food Processing or Catering Unit

Desired Personal Attributes:

• Proactive self-starter
• Logical Mind
• Ability to work with all levels of management, build partnerships and teams
• Highly organized and significant ability to multi-task effectively
• Ability to cope with and work under pressure