Assistance Ck Supervisor

Job Role/Title:

Assistant CK Supervisor

Reporting To:

Central Kitchen Manager

Job Objectives:

Responsible for the operation and people management on the Production floor to deliver the Company objectives

Key Responsibilities:

1. To be responsible for the total management of the restaurant business in order to achieve and maintain high standards of Quality, Service and Cleanliness.


2. To ensure the effective training and development of all staff and management.


3. To manage shift operations maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.


4. To assist in the overall management of the restaurant to ensure regulation of costs and the maximization of sales and profitability.


5. To carry out a fully operational role as represented in the role of an Assistant Manager


6. Maintain overall quality and service standards


7. Follow up on management team shift control issues


8. Develop Operations Excellence Audit action plan


9. Manage contract services to restaurant


10. Ensure that Health & Safety and Food safety working practices are adhered to at all times


11. Hold regular staff planning meeting with Assistant Manager(s) to devise recruitment plan


12. Complete competency reviews and development plans for management team


13. Identify potential in staff and managers and provide individuals with development training to maximize their skills


14. Carry out staff interviews and Induction Training


15. Manage absence and disciplinary issues within the restaurant, seeking specialist HR advice where required


16. Conduct management meetings

Key Performance Indicators:

Budget vs. Actual

Labour Turnover

Number of Bad and damage

Contribution to total output

Skills, Competencies and Requirements:

Functional Competencies/Requirements:

1. Process Management, Knowledge and Application


2. Problem Solving & Analysis


3. Inventory management


4. Performance Management

General Management Competencies/Requirements:

1. High Technical Expertise in processing & food


2. Planning, Scheduling, Controlling & Coordinating


3. Strong Oral and written Communication skills


4. Strong Problem Solving Skills


5. Ability to plan, schedule and coordinate effectively


6. Strong Interpersonal Skills

Educational Qualifications/Experience:

1. Minimum of university degree


2. Minimum of 3 years working experience in a Food Processing or Catering Unit

Desired Personal Attributes:

1. Proactive self-starter


2. Logical Mind


3. Ability to work with all levels of management, build partnerships and teams


4. Highly organized and significant ability to multi-task effectively


5. Ability to cope with and work under pressure