Assistant Manager

SUMMARY:
Our client, the largest private fuel retailer in the country based in Port Elizabeth is seeking an experienced Assistant Manager to join their team.

This position is 30 kilometres outside PE.

Salary: R9,000 CTC per month. 

POSITION INFO:
List of Responsibilities and duties, including but not limited to:

• Full menu knowledge including all main menu items, limited menu items, ensuring that these products are served to company specification.
• Full coffee knowledge and bar training in all areas.
• Full retail knowledge including items available, pricing and suppliers. An understanding of merchandising, stock levels and ordering process.
• Detailed knowledge of the company’s roots.
• Understanding of the running of the kitchen, including preparation of all recipes, prep items and menu items. A capability to prepare all recipe, prep and menu items with the assistance of a recipe.
• General knowledge of baked goods available, signed off level two baking training.
• Understanding of ordering procedures, including daily bread orders, cake orders, fruit & veg ordering, as well as a capability to handle all bar orders, including coffee, tea, alcohol and soft drinks, as well as miscellaneous items (wheatgrass, hot chocolate etc). Occasionally the Assistant Manager will be required to oversee and execute Monday and Thursday orders, so a basic knowledge of this is required.
• Knowledge of GAAP, including capturing invoices, pulling management overview reports, daily stock-takes and daily cash-up procedures, as well as being able to pull any report required from Back Office (e.g. Hourly Activity Reports, Stock Movement Reports)
• An ability to ensure the smooth running of the restaurant. Ensuring the staff on shift are aware of their duties, responsibilities and that these duties are completed timeously, efficiently and correctly. Issues are to be dealt with quickly and efficiently, keeping in mind always the importance of customer satisfaction. An Assistant Manager is also expected to be able to perform the duties of any member of staff on the floor in the event of short-staffing or unforeseen circumstances.
• Knowledge of rostering and staffing, particularly to do with bar rosters and FOH rosters, depending on the delegation of responsibility by the GM. An Intermediate manager should be able to compose and efficiently carry out a staff roster for any department in the restaurant, including the kitchen, bar and FOH.
• The ability to deal with customers in a friendly, professional manner. Can handle more complicated complaints, including but not limited to, incorrect orders, cold food, bad service and food poisoning.
• An Assistant Manager is expected to be able to run the restaurant on a day to day basis in the absence of the GM.
• Ensuring the general hygiene and safety policies are adhered to.
• Responsibility of general cleanliness of the restaurant at all times.