Hostess

Reports to: General Manager

Responsible for: All required functions as a Chef whilst on duty

Hours of Work: 45 Hours per Week

**Liaises with:**
• General Manager
• Kitchen Staff
• Waitrons
• All Other Managers

## Scope and General Purpose
To ensure the proper preparation and production of food in accordance with moyo standards, with a focus on customer satisfaction, hygiene, and efficiency.

## 1. Customer Satisfaction and Market Needs
- Provide polite, friendly, and personalised menu advice to customers when visible to the public.
- Prepare food promptly and consistently, upholding MOYO’s quality and hygiene standards at all times.
- Aim for zero customer complaints.
- Implement and monitor all marketing initiatives effectively.
- Address and report all customer compliments or complaints appropriately.
- Standardise all kitchen sections to ensure consistent quality and service.

## 2. Duties and Quality of Work
- Demonstrate full commitment to your unit, your work, and MOYO values.
- Ensure all dishes are prepared using the correct recipe and portion sizes as per MOYO standards.
- Minimise wastage by using food correctly and managing garnish levels.
- Perform reasonable tasks as requested by the General Manager or Group Executive Chef.
- Ensure employees are trained in customer and service management principles.
- Maintain budget compliance in preparation and presentation methods.
- Ensure meals are served promptly and meet ticket times.
- Maintain kitchen equipment in proper working condition.
- Conduct daily health, hygiene, and safety inspections.
- Implement and monitor a daily cleaning programme.
- Liaise with contractors (e.g., Hygiene), ensuring agreements are upheld.
- Adhere to moyo and legal hygiene regulations across the kitchen team.
- Assist with planning, rostering, ordering, and delivery checks.
- Keep all areas clean and tidy, and ensure stock is used on a rotation basis.
- Report equipment defects or malfunctions to management.
- Assist at functions and events, sometimes outside regular working hours.
- Manage time and attendance records for all staff.
- Submit department rosters by no later than Sunday of the preceding week.
- Maintain adequate stock levels for all kitchen-related items.
- Recommend menu changes and pricing for in-house promotions.
- Ensure all staff employment and terminations follow MOYO policies.
- Meet staffing par levels and reconcile actual vs. authorised headcount monthly.
- Adhere to budget and explain any variances to the General Manager.

## 3. Teamwork
- Maintain a positive attitude toward work, colleagues, and customers.
- Cooperate promptly and helpfully with any colleague requiring assistance.
- Treat all colleagues with politeness and respect.
- Encourage team pride, passion, and integrity.

## 4. Personal Presentation
- Report for duty on time, well-groomed, wearing a clean, ironed chef jacket.
- Maintain high personal hygiene standards throughout your shift.
- Maintain consistent attendance without unauthorised absences.
- Be visible and hands-on during operational hours.

## 5. Communication
- Attend meetings and training sessions as required.
- Immediately report maintenance issues, safety hazards, or non-compliance to the General Manager.
- Report suspicious behaviour and misconduct through proper channels.
- Support and uphold MOYO’s mission, vision, and values.
- Roster staff according to business needs and productivity standards.
- Communicate standards clearly to your team.
- Hold monthly, minuted staff meetings.
- Conduct quarterly, objective performance reviews.
- Ensure all staff are trained and that ongoing training is facilitated.
- Take disciplinary action when required and report misconduct or tardiness.

## 6. Cost Control
- Minimise breakage costs by careful handling of items.
- Follow MOYO procedures for managing wastage.
- Monitor and manage daily cost control targets:
- – Staff costs within 1% of budget
- – Food cost within 1% of budget
- – OE usage no…