Franschhoek: Restaurant Manager posted by HotelJobs

About the Role

We are seeking an experienced Restaurant Manager to join our team in Franschhoek, Western Cape. The successful candidate will support the Food and Beverages service and staff by supervising the Restaurant team to achieve strategic direction and annual plans for the Restaurant.

Key Responsibilities

• Review day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
• Greet and assist guests according to company standards.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the Head Chef/Hotel Manager/Group Operations Manager to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
• Attend necessary meetings and training courses.
• Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
• Continuously assess and support staff development, identifying areas for improvement and training.
• Conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results.
• Take charge of stock count procedures and ensure this is submitted to the stores department in a timely manner.
• Monitor staff punctuality and absenteeism and keep PRP/ESS systems up to date.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-ups and adjustments.
• Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
• Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
• Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.
• Coordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
• Report and rectify all potential and real hazards immediately.

Requirements

• 3 years experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.

Qualifications

• Matric Certificate

Note: Wine certificate course would be beneficial, but not required. Attention to detail, problem solving abilities, ability to work under pressure and good time management skills are inherent requirements.