Employer: International Facilities Services 1. Purpose of the Role * To supervise, direct and coordinate the day-to-day activities of the food service staff who serve food and clean dining rooms. 2. Key Responsibilities 2.1. Front of House Supervision * Supervise food service staff in preparation and serving of food. * Monitor portion sizes and presentation of food. * Identify and correct operational problems in order to improve service performance and safety. * Coordinate a variety of food service related activities such as waste removal and pest control. * Perform serving tasks as needed. * Accurate cash up after service, printing menus and weekly stock takes. * Ensure dining rooms are tidy, clean and correctly prepared for each meal time. * Liaise with kitchen staff to understand menu on offer. * Ensure all staff are properly dressed at all times. * Supervise clearing of dirty glasses, crockery and cutlery from dining rooms. * Ensure excellent levels of service are being delivered to clients during service. * Oversee entry and seating of clients in dining rooms. 2.2. Health and Safety Compliance * Within the area of responsibility, ensure the kitchen, dining area and related operations comply with all relevant health, safety and environmental requirements. * Ensure that hygiene standards are maintained in accordance with SOP’s. * Ensure that protective clothing is always clean and worn as required. * Ensure that housekeeping is done properly (i.e. within area of responsibility that the working, preparation and serving surfaces and utensils are properly washed and sanitised, drains on site are kept clean and all waste and debris is removed). 2.3. Staff Supervision * Manage food service staff shift rosters, time-keeping, leave rosters and attendance. * Manage or redirect employee queries as required. * Conduct employee appraisals. * Manage first level labour relation matters. * Identify areas for employee development. 2.4. Effective Teamwork and Self-Management * Take ownership and accountability for tasks and activities and demonstrate effective self-management in terms of planning and prioritising, and self-development. * Follow through to ensure that quality and productivity standards of work are consistently and accurately maintained. * Inform relevant parties in the event of tasks or deadlines not met, the potential risks thereof and provide appropriate resolution. * Manage colleagues’ expectations and communicate appropriately. * Demonstrate willingness to help others and “go the extra mile” to meet team targets and objectives. KNOWLEDGE/COMPETENCE * What skills, knowledge, and/or attributes are necessary to perform the role? 1. Knowledge * Food safety and hygiene practices * Food service management * Health and safety regulations 2. Skills * Literacy * Numeracy * Verbal communication * Logical thinking 3. Attributes * Attention to detail * Creative * Proactive * Organized QUALIFICATION ANDEXPERIENCE * Grade 12 * 5 years’ food service experience or front of house operations with 2 at supervisory level