RESTAURANT/CATERING OPERATIONS MANAGER – Kels Foods 720 views

Key Responsibilities

• Strict stock control and food cost management
• Reduction of wastage and shrinkage
• Daily sales monitoring and financial reporting
• Supervision of cash-up procedures
• Staff scheduling and productivity control
• Implementation and enforcement of SOPs
• Event and catering operational coordination
• Performance management and disciplinary handling
• Compliance with Botswana labour laws and health regulations

Requirements

• Degree in Hospitality Management, Food & Beverage Management, Business Management or related field
• Minimum 5 years’ proven experience managing a high-volume restaurant and/or catering operation
• Traceable references
• Experience managing 20+ staff members
• Must be willing to work weekends and public holidays.
• Strong analytical and reporting skills
• High level of accountability and integrity
• Ability to work under pressure
• Firm but fair leadership style
• Strong administrative skills

How to Apply