Unit Manager at Aurum Consultants

OVERVIEW OF THE POSITION

The Unit Manager is responsible for the overall operations of the unit/site, including back of house and kitchen area of the restaurant. They will oversee the quality of food and beverages, and supervise the overall canteen operations. The Unit Manager is charged with ensuring the company is executing service at the highest level and never letting standards slip. They must develop rapport with clients and provide support that will continually improve the relationship.

RESPONSIBILITIES

1. Ensure that all food and products are consistently prepared and served according to the company’s recipes, portioning, cooking and serving standards.
2. Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the company’s receiving policies and procedures.
3. Control food cost and usage by following proper requisition of products from all storage areas including the freezers and chillers, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points.
4. Dealing with employee conflict and irate customers.
5. Fill in where needed to ensure guest service standards are adhered to and efficient operations are being carried out.
6. Work with Head Chef to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items.
7. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the company’s preventative maintenance programs.
8. Provide orientation of company and department rules, policies and procedures and oversee training of new employees.
9. Prepare all required paperwork, including forms, reports, schedules, tally of numbers served on a daily basis at all times of service, in an organized and timely manner.
10. Ensure that all invoices sent to Finance have the required Order numbers as well as any other information is submitted in time for processing.
11. Oversee and ensure that Company’s policies on employee performance appraisals are followed and completed on a timely basis.
12. Schedule staffing as required by anticipated business activity while ensuring that all positions are adequately staffed when and as needed and labour cost objectives are met.
13. Be knowledgeable of restaurant/canteen policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.
14. Oversee the training of personnel in safe operation of all kitchen equipment and utensils.
15. Responsible for training all personnel in cleanliness and sanitation practices, lifting and carrying objects, handling hazardous materials etc.
16. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
17. Provide instruction to staff on procedures for Health & Safety.
18. To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.

QUALIFICATIONS

1. BA degree in Hospitality Management.
2. A minimum of 5 years’ work experience in hospitality management or similar role.
3. Proven management and organization skills
4. Exceptional decision making skills
5. Sharp attention to detail. 
6. Able to build and maintain relationships with internal and external guests.
7. Highly organized, flexible and strong ability to multitask and manage people.
8. Self-motivated and takes own initiative.• Excellent communication skills.