The Ugandan Jobline

• Manage
  and ensure daily smooth operations including banqueting functions and
  events organized by the Club.
• Ensure
  sufficient stocks for daily use.
• Prepare
  staff duty roster
• Regularly
  check on staff attendance.
• Ensure
  the standards of service are delivered.
• Guide
  / train new service staff.
• Ensure
  daily cash and credit collections are in order.
• Ensure
  neatness and cleanliness of workstations including hygiene aspects.
• Regularly
  attend to complaints, feedbacks and remedy situations.
• Ensure
  that all stocks are accounted for.
• Actively
  monitor the performance of service staff.
• Responsible
  for the coaching and correcting, evaluating, interviewing, training and
  mentoring of service staff
• Maintain
  Bars and Barbeque Restaurant inventory, cleanliness, food rotation and
  menu consistency
• Responsible
  for training shift leaders for their responsibilities during all meal
  periods and events
• Support
  the F&B Management in all kitchen efforts, staffing and inventory
  controls as assigned
• In
  charge for the execution of the strategic plan including forecasting,
  budget management, profit and loss accountability, cost control and
  inventories
• Conduct
  inventory for par levels of food, beverage and paper supplies.
• Establishing
  methods for inventory control and adhere to purchasing procedures
• Continue
  to enhance the guest service experience by creative initiatives
• Support
  in the execution of administrative function such as reporting,
  forecasting, quality assurance and departmental meetings
• Maintain
  and demonstrate strong knowledge of food and beverage trends within the
  hospitality industry
• Perform
  any other duties may be assigned to you from time to time by the
  Management.

• The
  applicant should hold a Diploma in Institutional Catering or any
  hospitality industry
• A
  minimum of three or more years’ experience in a similar position

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