Peter Turza Email and Phone Number

The position is accountable for the recruitment, training of JRM’s Casual staff and collaboration with Account Manager. The role also requires input and involvement in the talent acquisition and recruitment strategy to ensure that the best quality candidates are supplied to clients. The role also has a development focus which is reliant on great teamwork that embodies the business’s philosophy. • Participation in full-cycle recruiting across all aspects of the talent acquisition function fromadvertising, sourcing, screening resumes, interviewing, organising training sessions with candidatesand staff members.• Scheduling, preparing and facilitating skills assessment sessions in line with the Company proceduresand best practices.• Developing skills assessment procedures, basic training and upskilling programs for new and existingemployees.• Management of the welcome process, induction, uniform checks and newbie bookings for JRM staff.• Management of talent pools and an effective up to date short list on a daily and weekly basis. Thisalso involves the referral of unsuccessful candidates to other areas of the business.• Attendance and participation in weekly advertising activities and meetings. Requirement to attendweekly planning meetings and report on progress.• Coordination of recruitment targets and reporting on traction.

Primary responsibility for orientation, induction, training and for facilitating certification of external Restaurant Manager hires and for the “finishing school” training and certification of internal Restaurant Manager appointments. Acts as a training resource within the designated brand geography.• Conduct orientation and induction of external Restaurant Manager hires• Plan and schedule all training in line with the Operations Training Framework• Select, develop, train, certify, coach and recognise all Module Trainers for designated training• Oversee and often personally conduct designated training to a set standard using all approved training materials and tools• Ensure that all trainees are supported throughout their training program• Ensure that all trainee training milestones are recognised • Ensure RM certification in line with company standards as follows: • certify internal RM in partnership with OC or SOM or BOM• arranges certification of external RM by OC or SOM or BOM • Ensure that training is timely and cost effective • Ensure that all designated training, development, certification records are uploaded and maintained in employee file• Support Restaurant Manager bench building

Planning, running and setting up and down functions, conferences and other events. Arranging and coordinating services, such as catering, signage, display, audio visual and conference facilities, accommodation and transportation as required. Coordinating the logistics of both external and internal suppliers for each event ensuring that all events are coordinated with accuracy and efficiency as per Company’s work permit policies and standards. Ensuring pre-checks are conducted prior to events, including audio visual equipment, food and beverage equipment. Conducting walk-throughs of events prior to start times and ensuring all signage, room layout and set-ups have been completed to the client’s requirements. Providing exceptional level of customer service, ensuring consistency and quality. Liaising with clients during the events and ensuring guests are taken care of, including noting preferences on food and beverages, and handling customers complains effectively. Rostering the banqueting team for the upcoming events and managing the start and end times of banqueting staff to ensure that each service runs efficiently. Undertaking and assisting in the training of new staff. Proactively and effectively managing wage costs associated with the Banquets Department. Sending effective and accurate reports to Directors and Senior Management. Provide input, guidance and support to the Senior Management regarding operational improvements and employee performance. Equipment and stock control, including the management of ordering and proactively forecasting and liaising with other venues in cases of excess and/or stock/equipment shortages.