1) Graduate in Hotel Management/Food science(or relevant field).
2) Hospitality management.
3) Hotel and catering management.
4) Must have Experience in same field for 8- 14 Years.
Job Responsibility :
1) Plan menus in consultation with chefs.
2) Plan staff shifts and rotas.
3) Ensure health and safety regulations are strictly observed.
4) Budget and establish financial targets and forecasts.
5) Monitor the quality of the product and service provided.
6) Keep financial and administrative records.
7) Manage the payroll and monitor spending levels.
8) Maintain stock levels and order new supplies as required.
9) Interact with customers if involved with front of house work.
10)liaise with suppliers and clients.
11)Negotiate contracts with customers, assess their requirements and ensure
they're satisfied with the service delivered (in contract catering).
Apply by: 14 Jan 2022