JOB DESCRIPTION

Updated: ______

INCUMBENTS JOB TITLE:

DEPARTMENT:

DATE OF EMPLOYMENT:

GRADING OF PERFORMANCE APPRAISALS:

DATE OF PERFORMANCE APPRAISAL:

HIERARCHICAL STRUCTURE:

TITLE OF INCUMBENT'S SUPERIOR (TWO LEVELS)

(Responsible to)

TITLE OF INCUMBENT'S SUPERIOR (ONE LEVEL)

(Responsible to)

INCUMBENT'S SUBORDINATES (ONE LEVEL)

(Responsible for)

INCUMBENT’S SUBORDINATES (TWO LEVELS)

(Responsible for)

PURPOSE OF JOB (Refer to Operations Manual)

  • BOH - Ensure food is prepared and presented in accordance with the prescribed presentation, recipe and operations manuals, consistently.
  • FOH – To focus on ensuring every single guest returns to our restaurant and that all monies in the till are happy money.

SPECIFIC RESPONSIBILITIES

CAN BE BROKEN INTO THREE STANDARD SHIFTS, IE. 0PEN-18h00 / 18h00-CLOSE / 12h00-21h00 OR SPECIFIC FUNCTIONS:

Open – 18h00

  • Daily and weekly ordering
  • Daily issues as per prep sheets – both wet and dry
  • Comprehensive check of daily cash – up and banking
  • Stock rotation, do when issuing and checking in of suppliers goods - FIFO
  • Cleaning and rotation of stock in fridges and store rooms - FIFO
  • Thorough check of all food preparation in terms of quality and quantity in all sections
  • Cutting of meat, fish, etc.
  • Costing of all products manufactured, if required
  • Setting up FOH, in terms of bay allocations, appearance, filling sauces, etc
  • Filling in daily preparation sheets, ie. initial part of daily administration
  • Comprehensive 09h00 prep check during which all sections from the front door to the back door will be checked in terms of repairs and maintenance, hygiene, safety and specifically referring to the product preparation in each section focusing on quality and quantity
  • Ensure Salad Valley is acceptable both in terms of quality, quantity and most importantly presentation appearance, layout, including salads, hot veg, breads, condiment, dressings, etc.

Once all the above is completed it is imperative that the general manager realizes that his main functions are to monitor the various other managers in the FOH and BOH.

FOH:
  • Continuously monitor, motivate and encourage staff
  • Entertain customers ensuring your store exceeds their expectations, ie. be the head waitron, be the host, be the manager, be everything to all people. Manage people and manage your store.
  • Specific monitoring of all issues pertaining to leading, training and coaching
  • Daily/weekly shift roster planning (this to include organizing permanent shifts and standbys)
  • Ensure thorough bay checks are carried out
  • Introduce incentive scheme at daily motivational and informational meetings inspiring waitrons to merchandise.
  • Ensure the ambience of the eating area is entertaining, ie. focus on music, lighting, enthusiasm and the general energy on the floor.
  • Check cash desk and cashier is prepared and geared for day’s trading.
  • Ensure that the door is constantly regulated and customers are greeted and queued immediately when entering the store.
AFTER THE LUNCH SHIFT, THE FOLLOWING TO BE COMPLETED:
  • Planning the evening shift and handover notes prepared for the next manager on duty.
  • Carry out detailed 16h00 prep check.
  • Enter all payouts for the day, balancing all expenses.
  • Walk around and handover store to incoming management.
  • Carry out comprehensive cash up if required.

12h00-21h00:

  • Check the 09h00 prep sheet when coming on duty.
  • Operate the FOH during lunch.
  • Cost all products that were manufactured for the day, if required.
  • Assist or complete with the 16h00 prep check.
  • Ensure change over of shifts goes smoothly – controlling the FOH.
  • It is the function of the 12h00-21h00 manager to be conversant in:
  • Managing FOH set up.
  • Checking all sections, Grill, Tex-Mex, Making, Bar, BOH.
  • Carry out a thorough 21h00 check prior to going off duty.
18h00-CLOSE: (Refer Closing Procedures in Operations Manual)
  • Closing stock is to be taken in all sections. Do this while staff are cleaning, as this gives you the opportunity to ensure your store is thoroughly cleaned.
  • Bar sheet - closing stock is taken and entered on system.
  • Waitrons paid, till cleared and cash up completed.
  • Usage worked out on control sheet and balanced against till print out.
  • Transfer closing stock to the new control sheet for the following day.
  • Complete control sheets, file and place new control sheets on the clipboard.
  • Transfer float to next day’s cash up.
  • File completed cash up sheets and place new cash up sheet on clipboard, if required.
  • New order estimates completed on prep sheet & list orders in diary. 24-hr service order placed & ticked.
  • Check shop systematically to ensure staff have cleaned properly in all sections.
  • Set alarms, turn off lights, check outside to see no strange persons hanging around and lock front door.

CORRECT CLOSING DOWN PROCEDURES:

KITCHEN

  • All windows are closed.
  • Lights off.
  • Taps closed.
  • Fridges working.
  • Extraction off.
  • Ovens on zero.
  • Fryers on zero.
  • Electrical equipment unplugged.
  • 24-hour electricity supply to remain on, ie. fridge, etc.
  • Gas regulators closed.
  • All products stored correctly.

GRILL

  • Check to see that all the grill valves and the gas mains are off.
  • Fryers on zero and switched off at isolators.
  • Oil drained and filtered.
  • Outlet tap under the fryer closed.
  • Fridges working and closed.
  • Bain-marie unplugged.
  • Extraction off.

TEX-MEX

  • Fryer on zero and switched off at isolators.
  • Oil drained and filtered.
  • Fridges working and closed.
  • Extractor off.
  • Electrical equipment unplugged.

MAKING

  • Equipment off and where necessary, unplugged
  • Fridges on and closed
  • Fresh water in coffee pots

BAR AREA

  • Fridges working
  • Glass washer drained (where applicable)

TOILETS

  • Check for leaking, running and dripping
  • Cleanliness

CASH DESK

  • Left tidy,
  • Peppermint bowl full,
  • Till drawer open.

LIST OF KEY PERFORMANCE AREAS

(MAIN FUNCTIONS)

  • Ensure food is prepared according to recognized recipes, focusing on quality and quantity.
  • Ensure company and statutory regulations are adhered to with regard to safety and hygiene.
  • Assist in all cleaning operations.
  • Assist in preparation, production and control of all meals to company's high standard of quantity, quality, portion control and presentation, operating at all times within budget.
  • Carry out any reasonable requests by senior management and assist other staff members where necessary.
  • Perform all duties and functions with required speed, efficiency whilst applying good organizational skills, attitude and knowledge.
  • Be at work timeously, daily.

BREAKDOWN OF SECONDARY PERFORMANCE AREAS

(SECONDARY FUNCTIONS)

  • Help in any way at any external functions where reasonable request is made that may occur outside store.
  • Report all complaints, compliments, accidents, fire, theft, loss, damage or any other irregularities to your line manager.
  • Attend all meetings and training programs which may be required of yourself at times.
  • Project a hospitable, respectful, polite, friendly and warm attitude to all employees and customers.
  • Display a strong "team-player" approach and have patience and respect for and with fellow employees and employers.
  • Always maintain high standards of personal cleanliness, general hygiene and safety according to Spur Corporation's standards as laid down in the HR Manual.
  • Maintain good communication skills with fellow employees, management and customers at all times.
  • Maintain Spur property and equipment.

EDUCATIONAL QUALIFICATIONS

(Required to perform this job – not employee’s qualifications)

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EXPERIENCE REQUIRED

(To fulfil this job – not own previous working experience)

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CAREER PATH

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U:\P-A's & J-D's\JD - STORES\SPUR\Spur - manager.doc 06/11/2018