Summary: Provide friendly, tentative and timely service in order to create an exceptional experience. To manage the day to day runnings of Restaurant / Bar and to ensure the hotel’s concepts, manuals, SOPs and LOGS are kept current and implemented at all times. Service Levels Ensure service levels are maintained and sustained in the Restaurant and Front Office Ensure staff training is updated and signed for and that all evidence is in each staff members personnel file Maintain the SOPS and policies as set out by the company Food Ensure quality and concepts are implemented and maintained Ensure stock control system is in place Operate and present according to the guidelines of the Culinary Host. Ensure all SOPS and policies are being followed as set out by the company Beverage Ensure stock system and controls are in place Ensure operational implementation of menu and wine policy as advertised by the Food and Beverage Custodian Fully responsible for the beverage results Operate and present according to the guidelines of the Culinary Host. Ensure all SOPS and policies are being followed as set out by the company Events Co-ordinate and secure all functions and events Host and control all functions and events Control and manage all Enquiries and Memberships Manage all VIP event Aesthetics To liaise and maintain the aesthetics manual that would be handed to you Facilities Maintain the Facilities Management manual that would be handed to you Administration Producing management reports as required Sign off monthly income statements Be familiar with guests staying at the hotel and walk Ensure that all SOPs and policies are adhered to on property. Maintain the F&B staff HR files Human Resources Schedule staff hours and assign duties for staff Establish standards for personnel performance and customer service Training and testing of staff Maintain dress code standards Conduct performance appraisals Implementation of the SOP’s Progressive discipline in conjunction with HR Maintain staff files Inform guests of daily specials. Remove dishes and glasses from tables or counters and take them to the kitchen to cleaning. Reset the cleared tables as required QUALIFICATION: Grade 12 or equivalent Hotel School diploma (advantageous) EXPERIENCE: Previous experience in the same or similar position in a 4/5-star hotel Familiar with all duties and procedures in a restaurant Environment MS Office (Word, Excel, and Email) is essential Opera & Micros experience is advantageous Please send your CV to Nichael Clack: