1) Planning menus in consultation with chefs;2) Recruiting and training permanent and casual staff3) Organizing, leading and motivating the catering team4) Planning staff shifts and rotas5) Ensuring health and safety regulations are strictly observed6) Budgeting and establishing financial targets and forecasts7) Monitoring the quality of the product and service provided8) Keeping financial and administrative records9) Managing the payroll and monitoring spending… Show more 1) Planning menus in consultation with chefs;2) Recruiting and training permanent and casual staff3) Organizing, leading and motivating the catering team4) Planning staff shifts and rotas5) Ensuring health and safety regulations are strictly observed6) Budgeting and establishing financial targets and forecasts7) Monitoring the quality of the product and service provided8) Keeping financial and administrative records9) Managing the payroll and monitoring spending levels10) Maintaining stock levels and ordering new supplies as required11) Interacting with customers if involved with front of house work12) Liaising with suppliers and clients13) Negotiating contracts with customers, assessing their requirements and ensuring they are satisfied with the service delivered (in contract catering).14) Setting and agreeing budgets15) Monitoring quality standards16) Overseeing the management of facilities, e.g. checking event bookings and allocation of resources/staff17) Planning new promotions and initiatives, and contributing to business development18) Dealing with staffing and client issues19) Keeping abreast of trends and developments in the industry such as menus, trends in consumer tastes and management issues. Show less

1) Execution the Shift in the Store as per the agreed plan2) Planning for staff deployment during the shift3) Carry out local sales Marketing like door hanging, Newspaper insertion, Corporate calling4) To carry out staff meeting at periodic intervals and ensure motivation of the team5) Responsible for handling Day to day operations, shift Management, Inventory, Food Cost etc