Location: Harare

Remuneration: Negotiable RTGS

Start Date: June 2021

Our Client A Leading Company In Facilities Management Is Looking To Engage A Project Manager. The Incumbent Will Be Responsible For Managing All Food & Beverage Operations, Coordinate Daily Front Of The House And Back Of The House Restaurant Operations And For Delivering An Excellent Guest Experience. The Successful Candidate Will Be Able To Forecast, Plan And Manage All F&B, Restaurant Orders, Staff And Finance. The Goal Is To Maximize Sales And Revenue Through Customer Satisfaction And Employee Engagement. Proven Work Experience As A Restaurant General Manager Preferably In An Affluent Golf Estate Or Similar Environment With A Diverse Clientele Background Will Be Ideal.

RESPONSIBILITIES

*Managing food and beverage operations within budgeted guidelines and to the highest standards.

* Deliver and Preserve excellent and maximum levels of internal and external customer service.

* Design exceptional menus, oversee project procurement management and continuously make

necessary improvements to ensure that customers are satisfied with food and service.

* Identify customers’ needs and respond proactively to all of their concerns.

* Establish targets, KPI’s, schedules, policies and procedures.

* To provide effective leadership and full support to project staff appraise their performance and provide

feedback to improve productivity.

* Provide two-way communication and nurture an ownership environment with emphasis on motivation

and teamwork.

* Comply with all health and safety regulations.

* Report on management regarding sales results and productivity.

* Appropriately respond to the changing needs of the market while maintaining a profitable operation,

control operational costs and identify measures to cut waste.

* Regularly review product quality and research new vendors.

* Estimate future needs for goods, kitchen utensils and cleaning products.

* Create detailed reports on weekly, monthly and annual revenues and expenses.

* Meet budgetary objectives and make adjustments to project constraints based on financial analysis.

* May be required to assist with any other duties that may be outside the scope of responsibility.

QUALIFICATIONS

*BSc degree in Business Administration; Tourism & Hospitality Management or similar qualification.

*Culinary school diploma or HND in food service management or related field is a plus.

* Driver’s license is essential