Duties:
 
Operational:
 
Supervises adherence to the house rules and regulations and to the F&B policies and procedures.
Maintains as much guest contact as possible and reasonable without being obtrusive.
Remains alert to possible guests’ dissatisfaction and handles any unresolved guest complaint.
Oversee the service in the restaurant and carries out spot checks on cleanliness, mis-en-place, hygiene, and grooming.
Maintain a thorough working knowledge of F&B SOPs and ensure these are always upheld through constant observation and coaching.
Conduct the pre-service shift briefings.
Ensure opening and closing checklist are completed daily.
Supervise and monitor the completion of weekly cleaning schedules.
Conduct regular briefings and training sessions to ensure all colleagues receive the information necessary to perform their jobs.
Develop and update F&B knowledge of all colleagues on a regular basis.
Maintain a working knowledge of relevant sections ensuring the Restaurants always meets standards.
 
Administration:
 
Trains and supervises staff in proper serving techniques, etiquette, sanitation, and personal appearance.
Reviews menus with waiters to ensure that each employee:
understands each item and its method of preparation.
understands and can describe all special items not appearing on the menu.
promotes the sale of selected items.
aware of items and price changes.
 
Financial:                         
 
Maintain awareness of financial performance.
Utilize up-selling and suggestive selling techniques to enhance financial performance.
Make recommendations to the Manager for price and menu changes that will enhance profitability.
Assist in monitoring breakage of chinaware and glassware and the implementation of strategies to reduce where possible.
 
 
Other Duties:                 
 
Carry out any other tasks defined.
Undertake assigned additional duties when required. These should be completed prior to the opening or after the closing.
Ensure all colleagues attend scheduled training programs.
Communicate new or amended procedures to relevant departments / colleagues in a timely manner, ensuring they have been understood when instructed by Management.
Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position.
Maintains a favourable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate.
 
Requirements:
 
Grade 12
A formal Hospitality qualification
A minimum of 4+ years’ experience in food and beverage at leadership level is essential.
Excellent communication and leadership skills.
5* Lodge / Hotel experience
Attention to detail and maintaining a guest centric approach in everything.
Knowledge and experience with stock control and POS systems
The ability to multitask, work in a fast-paced environment, and meet deadlines.
In-depth knowledge of latest food and beverage trends and best practices.
Excellent communication skills and developed emotional intellect.
 

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