DUTIES AND RESPONSIBILITIES

• Develop and maintain strong relationships with clients and partners within the liquor industry.
• Identify and pursue new business opportunities to drive sales and expand market presence.
• Identify client needs and suggest appropriate products.
• Build long-term trusting relationships with clients.
• Collaborate with internal teams to strategize and execute effective trade development initiatives.
• Set up meetings or calls between (prospective) clients and Account Executives.
• Provide exceptional customer service and support to ensure client satisfaction and loyalty.
• Negotiate terms and conditions of contracts and agreements with clients and distributors, ensuring mutually beneficial outcomes and adherence to company policies.
• Ensure compliance with industry regulations, company policies, and legal requirements in all trade activities and business dealings.
• Meeting and exceeding sales quotas.
• Stay informed about industry trends, market conditions, and competitor activities to inform strategy and decision-making.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Certificate in Business, Marketing, Sales, or any related field.
• Prior experience in sales, trade development, or related role within liquor.
• Must uphold the highest level of honesty and transparency in all business dealings

DUTIES AND RESPONSIBILITIES

• Ensure all food is prepared as per food preparation requirements
• Ensure meals are produced on time, and sufficient quantities are available for the various areas
• Maintain stock levels of all kitchen supplies
• Present daily menu to the kitchen staffs
• Be available for functions as they arise to ensure that the food is prepared and served as required
• Oversee and supervise all kitchen staff
• Ensure all staff are aware of their duties and what is expected of them
• Teach new staff skills they require to perform their roles to the required standard
• Delegate duties to kitchen staff as per the menu requirements
• Oversee and monitor the work of kitchen staff to ensure all tasks are done as required
• Give staff feedback on their performance to enable staff development
• Ensure any staffing issues are resolved fairly and quickly
• Ensure wastage is minimized by careful supervision of food preparation methods
• Ensure proper hygienic storage methods are utilized to prevent food loss
• Manage kitchen stocks; oversee the ordering and control of stock levels

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma in Culinary Art or relevant field.
• 2 years plus relevant experience in a very busy restaurant
• Strong knowledge of cooking techniques, ingredients, and food safety practices.
• Excellent leadership and team management skills.
• Ability to work under pressure and in a fast-paced environment.
• Creative with a passion for culinary arts and innovation.

DUTIES AND RESPONSIBILITIES

• Supervise daily production operations, ensuring adherence to production schedules and quality standards.
• Monitor and adjust production processes to maintain efficiency and resolve any issues that arise.
• Conduct regular inspections of production equipment and machinery to ensure proper functioning and prevent downtime.
• Develop and implement production plans and schedules based on demand forecasts and production capacity.
• Coordinate with supply chain and inventory teams to ensure the availability of raw materials and supplies.
• Lead, train, and motivate production staff to achieve performance targets and maintain a productive work environment.
• Conduct performance evaluations and provide feedback to team members.
• Address and resolve any personnel issues or conflicts that may arise within the team.
• Ensure compliance with quality control procedures and industry standards.
• Implement and monitor quality assurance processes to maintain product consistency and safety.
• Investigate and resolve quality issues or production defects.
• Enforce safety protocols and procedures to ensure a safe working environment for all employees.
• Ensure compliance with environmental regulations and company policies.
• Conduct safety training and drills as required.
• Identify opportunities for process improvements and implement best practices to enhance productivity and efficiency.
• Analyze production data and metrics to drive performance improvements and cost reductions.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Bachelor’s degree in Engineering, Industrial Management, Chemistry, or a related field preferred.
• Proven track record of managing production processes and teams effectively.
• Strong leadership and team management skills.
• Excellent problem-solving and analytical abilities.
• Proficient in production planning and scheduling.
• Knowledge of quality control and safety regulations.

DUTIES AND RESPONSIBILITIES

• Ensures sustainable stock holdings and profit margin per budget is maintained.
• Ensures that receiving and issuing procedures are adhered to.
• Manage stock replenishment and liaise with suppliers to place orders.
• Conduct regular stock audits and reconciliations to maintain accuracy.
• Prepare and analyze inventory reports, including stock turnover and valuation reports.
• Ensure compliance with accounting standards and hotel policies.
• Coordinate with various hotel departments to understand their inventory needs.
• Provide support and training to staff on stock control procedures.
• Assist in the development of budgets and financial forecasts related to inventory.
• Ensure compliance with health, safety, and regulatory requirements related to stock management.
• Conduct quality checks on stock items to ensure they meet standards.
• Maintain harmonious working relationship with Suppliers/Vendors within the buying parameters set by the business.
• Comply with all aspects of the Standard Operating Procedures manual.
• Performs additional duties as required or as requested by Management.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Minimum of 3 years of experience in stock control or inventory management within a hotel or similar hospitality environment.
• CPA Intermediate Certification
• Proficiency in accounting software (e.g., QuickBooks, SAP, or similar systems).
• High attention to detail and accuracy.
• Ability to work independently and as part of a team.
• Proactive and results-oriented approach.

DUTIES AND RESPONSIBILITIES

• Daily food preparation to meet the standard and the quality set by the Restaurant. Production, preparation and presentation of food of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Operate and maintain equipment and reporting of malfunctioning.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with timelines.
• Checks periodically expiry dates and proper storage of food items in the section.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Assess quality control and adhere to hotels service standards.
• Opening and closing of stock.
• Carry out any other duties as required by management.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• At least two years of experience in relevant field.
• Excellent culinary catering talent.
• A high standard of spoken and written English.
• Proven experience with production of pastries will be an added advantage.
• Flexible working hours subject to the demands of the business.
• Able to work under pressure.