KFC is accepting applications for their vacancies in 2024, both Part-time and Permanent Jobs Available.
Closing date: Not specified
KFC in South Africa is currently recruiting and invites candidates to apply for the following positions:
- Food Service Team Member
- Fast Food Services Learnership – NQF 3
- Shift Supervisor
- Restaurant Manager
- Restaurant General Manager
Food Service Team Member
Description:
To prepare all KFC products in accordance with the KFC standard operating procedures, with strict adherence to Health and Safety standards
Requirements:
- Ensure the correct use of product holding equipment in respect of holding times and temperatures
- Follow all standard procedures and schedules for cleaning and sanitizing food preparation and storage areas equipment and utensils
- Capture product preparation information and monitor product quality by checking and acting upon expiration dates and times for products
- Adhere to Yum’s culture principles
- Be obsessed about product quality by ensuring product is prepared and served to customers as per KFC standards and every customer is satisfied
- Perform other duties from time to time as requested by the Restaurant General Manager/Assistant Manager/Shift Supervisor
Fast Food Services Learnership – NQF 3
Description:
Calling all youth that is interested in building a career within the Fast Food Services industry. This is a 12 months learnership that includes 4 months theoretical training and 8 months practical experience within one of the largest Fast Food Services outlets in South Africa.
Requirements:
Non- negotiable requirements:
- You must be between the ages of 18 and 27
- 6 months working exp essential
- Grade 12/Matric with Maths Literacy essential
- Strong command of English language essential
Shift Supervisor
MAIN PURPOSE OF THE POSITION:
Provide effective supervision of team members in respect of policies, procedures and standards on product, administration, hygiene, maintenance, customer service, labour utilization and employee relations and relieve the Restaurant Manager (RM) when required to do so.
KEY RESPONSIBILITIES:
- Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required
- Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds are maintained by all employees on all shifts under supervision.
- Report to the RGM/RM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.
- Assist the RGM/RM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.
- Support and demonstrate all company culture initiatives & principles acting as a role model and providing leadership as necessary.
- Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives
Restaurant Manager
MAIN PURPOSE OF THE POSITION:
Assist the Restaurant General Manager (RGM) in the overall management of the restaurant in order to achieve employee P & L, customer, profit, and sales targets and maintain restaurant operational excellence in accordance with Company policies and procedures through team management. In the absence of the RGM, assume full responsibility and accountability of the day-to-day running of the restaurant
KEY RESPONSIBILITIES:
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- Assist the RGM in the achievement of CHAMPS (Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service) Standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service.
- Drive culture in the restaurant by fostering and building engagement by adopting all Culture initiatives.
- Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency, and profitability.
- Allocate responsibilities to each employee on shift and monitor performance accordingly
- Ensure that all employees follow correct maintenance procedures in accordance with the established maintenance roster and advise RGM of any repairs or maintenance required
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- Forecast and schedule labour by shift and create a deployment plan to control labour costs and still meet the needs of the business.
- Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds/resources are protected by all employees.
- Keep RGM informed of any competitive activity that is likely to affect the trading results of the restaurant.
- Report to the RGM any aspects of employee relations, customer service, health inspection issues that are likely to affect the operation of the restaurant.
- Assist the RGM to implement restaurant training programmes for staff to enable them to maximise performance and realise their career potential.
- Drive, support and demonstrate Brand Cultures acting as a role model and providing leadership as necessary
Restaurant General Manager
MAIN PURPOSE OF THE POSITION:
To achieve employee P & L, customer, profit, and sales targets and maintain restaurant operational excellence in accordance with Company policies and procedures through team management.
KEY RESPONSIBILITIES:
- Achieve Set standards within the restaurant by ensuring that all employees are focused on exceeding customer expectations for Cleanliness, Hospitality, Accuracy, Maintenance, Product and Speed of Service.
- Manage shifts in accordance with Company Policies and Procedures including directing the activities of employees in maximising sales, operating efficiency and profitability.
- Forecast and schedule labour by shift and create a deployment plan to control labour costs and still meet the needs of the business.
- Ensure that controls and procedures are implemented to protect the safety and security of employees, customers, property, and company funds. Implement restaurant training programmes for all staff to enable them to maximise performance and realise their career potential.
- Support and demonstrate Brand Cultures acting as a role model and providing leadership, as necessary.
- Manage cost controls in accordance with company policy and procedures, directing the activities of employees in meeting targets placed on controllable, maximizing sales, operating efficiency and profitability.
