Production Manager

• Organise and oversee the production of food in line with the standard operating procedures.
  
• Ensure smooth running of all production lines and the quality of output.
  
• Direct personnel towards maximum performance.
  

• Plan menus for the restaurant.
  
• Schedule and coordinate the work of cooks and other kitchen employees to ensure that food preparation is economical and technically correct and within budgeted cost goals.
  
• Approve the requisition of products and other necessary food supplies.
  
• Ensure that high standards of sanitation cleanliness and safety are always maintained throughout all kitchen areas.
  
• Establish control to minimise food and supply waste and theft.
  
• Safeguard all food preparation employees by implementing training to increase their knowledge about safety sanitation and accident prevention principles.
  
• Develop standard recipes and techniques for food preparation and presentation which helps to ensure consistently high quality and to minimise food costs
  
• Exercise portion control for all items served and assist in establishing menu selling prices.
  
• Consult the Restaurant manager about food production aspects of special events being planned.
  
• Supervise the cooking of all items.
  
• Ensure proper staffing for maximum productivity and high standards of quality
  
• Evaluate food products to ensure that quality standards are consistently attained.
  
• Interact with the kitchen team to ensure that food production consistently exceeds the expectations of members and guests.
  
• Assist in maintaining a high level of service principles in accordance with established standards.
  
• Evaluate products to ensure that quality price and related goods are consistently met.
  
• Develop policies and procedures to enhance and measure quality;
  
• Continually update written policies and procedures to reflect modern techniques equipment and terminology.
  
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  
• Provide recommendations for the training and professional development for all kitchen staff
  
• Ensure that representatives from the kitchen attend meetings.
  
• Periodically visit the Front of House to check food on display.
  
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
  
• Supervise and evaluate the performance of production and estimate costs and prepare budgets.
  
• Stay abreast of regulatory requirement.
  

Requirements

• A minimum of a bachelor s degree in Business Administration Marketing or any related field.
  
• Minimum of 5 years of work experience as a Production Manager Food & Beverage Manager Kitchen Supervisor or a similar role.
  
• Understand quality standards and food health and safety regulations
  
• Production management knowledge
  
• Identifying target customers
  
• Setting clear objectives
  
• Working knowledge of general restaurant
  
• Attention to details