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SUMMARY STATEMENT
The incumbent is responsible for cost-efficient operations related to the planning, implementation, and control of all the work assigned to him; including achieving budgeted objectives. With the help and coordination of key stakeholders, he is expected to meet or beat deadlines. He reports directly to the CEO.
NATURE AND SCOPE
The incumbent is expected to represent the operation of YANA bakery in coordinating the work of teams to manage the business Operations, Catering orders & Logistics.
PRINCIPAL ACCOUNTABILITIES
• Monitor, analyze, coordinate, and plan the activities of the logistics.
• Coordinate with department heads to ensure company objectives are met.
• Recommend process improvements regularly.
• Develop timely stock, operations and logistics reports for management review.
• Ensure accurate stock operations and record keeping in foodics Software.
• Interface and coordinate with key stakeholders (both internal and external) in order to ensure job specs are met.
• Manage, and monitor workflow.
• Communicate effectively with everybody.
• Manage and evaluate records.
• Research and resolve key issues and implement solutions.
• Establish and consistently meet/exceed service goals and objectives.
• Accurately process data.
• Manage the day-to-day operations of the YANA bakery unites.
• Ensure quality of any/all bakery, pastry, food and beverage products leaving the BOH for FOH or delivery points.
• To ensure continuous and uninterrupted adherence to world-class SOP’s (Standard Operating Procedures).
• Supervise and coordinate the ingredients and raw materials procurement as well as food preparation, delivery, sales, and all related services of the YANA bakery business unites.
• Safeguard the health of staff working in the BOH as well as the FOH.
• Maintain accurate written recipes, product analysis reports and product nutritional value information.
• Share all Recipe Master Information and details as well as all other relevant information with the Finance & Accounting; as and when requested.
• Review and update policies and procedures regularly or as and when required.
• Provide leadership for employees through effective communications, coaching, training, and development.
• Train and manage BOH/FOH personnel and supervise/coordinate all related culinary activities.
• Estimate accurate RM consumption and requisition or place a purchase request accordingly.
• Select and develop recipes and standardize operations to ensure consistent quality.
• Establish presentation technique and quality standards.
• Supervise BOH/FOH personnel with responsibility discipline, performance reviews and assist Management and HR in recommending pay increases.
• Standards including certifications required for the facility.
• Monitor & coordinate the activities required to meet food & hygiene quality.
• Lead the HACCP implementation and ensure that standards and procedures are fulfilled in BOH/FOH to meet the requirements and to maintain the certification.
• Produce data and report on performance, measuring against set standards.
• Liaise with other executives/staff throughout the organization to ensure that the quality control system is functioning properly.
• Advise on changes and their implementation and provide training, tools and techniques to enable others to achieve quality.
Other Quality Control activities
· Reviewing customer requirements and ensuring that they are met;
· Working with purchasing staff to establish quality requirements from external suppliers;
· Setting standards for quality as well as health and safety;
· Making sure that manufacturing or production processes meet international and national standards;
· Defining quality procedures in conjunction with operating staff;
· Setting up and maintaining controls and documentation procedures;
· Monitoring performance by gathering relevant data and producing statistical reports;
· Catering and Dispatch
· Liaise with outlets and clients for receiving food orders and ensure the order is been forwarded to kitchen accurately.
· Dispatch all items produced by examining items, weight compliance, destination, and route and delivery time.
· Verifies dispatching items by matching food order; reconciling quantities; noting discrepancies.
· Replaces damaged items and shortages by determining optimal response replacement.
· Input the production and sales data including catering sales in foodics system.
· Liaise with Sales department to finalize the catering orders.
· Supervising catering and waiting staff at functions;
· Planning the event/service as per the requirement of the client and our standards.
· Planning menus in consultation with chefs;
· Keeping financial and administrative records;
· Maintaining YANA’s stock levels and ordering new supplies as required;
· Assessing customer requirements and ensuring they are satisfied with the service delivered
SKILL-SET REQUIRED
• Individual must be highly motivated and be able to manage and lead people.
• Prioritization ability
• Relevant experience
• Strategic thinking
• Interpersonal managerial ability
• Flexible personality/character
• Customer-focused attitude
• Cost Control awareness/responsibility
• Good attention to detail.
• Solid decision-making skills.
• Demonstrated innovation and creativity.
• In-depth knowledge in bakery/pastry trends, and ability to manage a high degree of client customization of menus.
• Ability to handle off-premise catering, banquets production & multiple events simultaneously.
• A strong business senses.
• Excellent track record of BOH management including controlling food cost, labor cost, disposables and small wares and other overheads.
• Knowledge of and experience in logistics
• Knowledge of instruments and materials relevant to the YANA business
• Opportunity assessment
• Management experience
• Team building and bonding
Other Key Attributes:
➢ Make sure employees work as a team.
➢ Oversee everyone on the job.
➢ Ensure everybody is doing their job properly.
➢ Demonstrate expertise in every aspect of the project.
➢ Represent YANA and safeguard its reputation.
➢ Demonstrate a thorough understanding of YANA policies.
➢ Delegate, appoint and organize work.
➢ Maintain a highly organized team.
➢ Demonstrate confidence and energy.
➢ Lead by example.
➢ Work well with others as well as on your own.
➢ Be a problem-solver.
