The Ugandan Jobline

• Accomplishes restaurant human resource
  objectives by recruiting, selecting, orienting, training, assigning,
  scheduling, coaching, counseling, and disciplining employees;
  communicating job expectations; planning, monitoring, appraising, and
  reviewing job contributions; planning and reviewing compensation actions;
  enforcing policies and procedures.
• Achieves restaurant operational objectives by
  contributing information and recommendations to strategic plans and
  reviews; preparing and completing action plans; implementing production,
  productivity, quality, and customer-service standards; resolving problems;
  completing audits; identifying trends; determining system improvements;
  implementing change.
• Meets restaurant financial objectives by
  forecasting requirements; preparing an annual budget; scheduling
  expenditures; analyzing variances; initiating corrective actions.
• The jobholder plans menus by consulting with
  chefs; estimates food costs and profits; adjusts menus.
• Controls costs by reviewing portion control
  and quantities of preparation; minimizing waste; ensuring high quality of
  preparation.
• Avoids legal challenges by conforming to the
  regulations of the alcoholic beverage commission.         
• Maximizes bar profitability by ensuring
  portion control; monitoring accuracy of charges.
• Publicizes the restaurant by designing and
  placing advertisements; inviting food editors to review the restaurant;
  contacting local, regional, and national magazines with feature ideas;
  encouraging local businesses to hold social events at the restaurant.
• Maintains safe, secure, and healthy
  environment by establishing, following, and enforcing sanitation standards
  and procedures; complying with legal regulations; securing revenues;
  developing and implementing disaster plans; maintaining security and
  sprinkler systems; maintaining parking lot and walkways.
• Maintains ambiance by controlling lighting,
  background music, linen service, glassware, dinnerware, and utensil
  quality and placement; monitoring food presentation and service.
• Updates job knowledge by participating in
  educational opportunities; reading professional publications; maintaining
  personal networks; participating in professional organizations.
• Enhances department and organization
  reputation by accepting ownership for accomplishing new and different
  requests; exploring opportunities to add value to job accomplishments.

• The applicant should preferably hold a Bachelor’s
  Degree in Hotel and Hospitality Management or any other Business related
  Degree.
• At least ten years of increasingly
  responsible experience in a busy hotel or restaurant.

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