Key Areas of Responsibility

Plan, organize, manage and implement efficient operational processes to meet financial goals.
Determine and decide right price and product mix in line with customer requirements and competitor activities.
Establishes and monitors budget to meet business targets, and manage stock.
Identifies opportunities for catering and additional special functions.
Plans and organises special functions, catering requirements by managing operations and co-ordinating with the chef and other kitchen and retail staff.
Negotiates the purchase of stock and supply agreements.
Responsible for maintaining accurate records of stock levels and follow FIFO to ensure quality standards are maintained.
Oversee and ensure sufficient stock on hand for the Menu & Business in line with budget.
Manages the takeaway to exceed agreed food quality safety and cleanliness standards.
Arranges maintenance of all equipment.
Must have extensive food knowledge to check quality and preparation process to maintain and handle shop without owner .
Maintaining and following Food Control Plan and records as per Council requirement for store.
MUST be experienced in handling Compliances to all NZ Food Safety, Council requirements and government regulations
Decide and implement business plan in order to grow business and profitability
Establish budget to ensure business costs and sales are in line with targets
Promote, Advertise and carry out any Marketing Activities as may be required in line with budget
Plan and identify staff requirements and recruitment needs
Interview, select, trained develop staff to be effective and efficient motivated members of the team.
Ensure that no action or inaction of theirs causes harm to another person while at work.
Ensure the facilities operate in accordance with safety standards and hygiene regulations.

Key Competencies

Commercial Acumen .
Attention to Detail and Product knowledge.
Excellent customer service.
Strong communication skills.
Ability to work under pressure.
Ability to work independently.
Need to be available any day / evening, including weekends / public holidays to suit business requirements.