Duties: Coordinate daily Front of the House restaurant operations Deliver superior service and maximize guest satisfaction Respond efficiently and accurately to guest complaints Organize rosters and supervise shifts Ensure compliance with sanitation and safety regulations Engage with the guests and responding to their needs as required Responsible for stock flow and budgeting Manage all staff related issues Training and quality control of staff on new items and ideas Come up with innovative ideas to keep the restaurant popular Responsible for efficient cash-ups and managing budget with the Finance Department General administrative duties, including record keeping, ordering of staff uniforms, processing emails, meeting with suppliers. Requirements: Grade 12 Preferred tertiary qualification in Food Services Management / Hospitality At least 3 years previous Restaurant FOH Management experience in a busy environment Excellent interpersonal and communication skills in English, both written and verbal Must be well-presented, guest service focused with the ability to deal with a very distinguished clientele Ability to solve problems and find solutions Stress tolerance and ability to work under pressure Excellent ability to pay attention to detail High standards of ethical conduct, i.e. honesty, integrity and sensitivity Self-disciplined with excellent planning and organizing skills Be alert and innovative Must be flexible with working evenings, weekends and holidays Good knowledge of food and beverages, including dietaries, bar and wine varietals Team management & training abilities.

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