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Franschhoek: Restaurant Supervisor

Franschhoek: Restaurant Supervisor

Posted on 2025-05-02 00:00:00

Job Summary

Duties: Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed. Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations. Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests. Coordinate with the Restaurant Manager/Group Operations Manager to ensure the wine list and menus are up to date. Lead pre- and post-service briefings. Assist in the induction, training, and development of staff according to The Leeu Collection standards. Assist with projects, objectives, and administrative duties. Attend necessary meetings and training courses. Ensure shifts are adequately staffed, facilitating shift scheduling when necessary. Assist in end-of-month stock counts, ensuring accurate stock records. Report and rectify all potential and real hazards immediately. Be fully conversant with departmental fire and emergency procedures. Apply hotel regulations and laws to ensure the safety of guests and employees. Requirements: Matric Certificate Wine certificate would be advantageous Previous experience in a supervisory role within a fine dining or Hotel restaurant or hospitality environment. Excellent knowledge of food and beverage service standards. Proficiency in using restaurant POS systems. Management skills Training and Coaching skills Attention to detail Problem solving abilities Time Management Ability to work under pressure Sales and financial acumen

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Area/Location: Franschhoek, Cape Town A renowned luxury hospitality group offering exceptional guest experiences is seeking a Restaurant Supervisor to oversee daily restaurant operations and uphold the highest standards of service. This position supports the Restaurant Manager in all departmental functions and requires strong leadership, excellent communication, and a meticulous eye for detail. Main Responsibilities: Ensure precise execution of opening and closing procedures and completion of daily shift duties Manage table allocations efficiently to maximize guest satisfaction and maintain balance between service stations Ensure guest orders are taken in line with Standard Operating Procedures, promote menu items, and accommodate special requests when possible Coordinate with the Restaurant Manager and Group Operations Manager to ensure menus and wine lists are current Lead pre- and post-service briefings to align team objectives Support staff induction, training, and development according to set standards Assist with departmental projects, goals, and administrative duties Participate in required meetings and training sessions Oversee shift scheduling to ensure sufficient staffing Assist with monthly stock counts and maintain accurate inventory records Report and act promptly on any potential or real hazards Be fully knowledgeable about departmental fire and emergency procedures Enforce hotel regulations and legal compliance to ensure the safety of guests and staff Experience and Skills: Matric Certificate required Wine certificate advantageous Prior supervisory experience in a fine dining, hotel restaurant, or hospitality setting Strong understanding of food and beverage service standards Proficient in restaurant POS systems Preference given to candidates based in Franschhoek and surrounding areas Inherent Requirements: Proven leadership and management capabilities Effective training and coaching skills High attention to detail Strong problem-solving abilities Excellent time management Ability to remain composed under pressure

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Posted in Catering / hospitality, Jobs in Franschhoek, Jobs in Stellenbosch

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