Somerset West: Restaurant Floor Supervisor posted by Craven Cottage CC

Duties:
 
Operational Excellence:
Supervise and support the smooth running of daily restaurant operations.
Open and close shifts in accordance with standard operating procedures.
Monitor and maintain service standards to exceed guest expectations.
Collaborate with the kitchen team to ensure food quality, presentation, and safety.
Guarantee adherence to all health, safety, and sanitation regulations.
Conduct regular inspections to maintain a clean, safe, and welcoming environment.
 
Team Leadership:
Recruit, train, mentor, and supervise restaurant team.
Create and manage staff schedules to ensure adequate coverage during peak hours.
Manage associate relations, addressing challenges such as absenteeism, tardiness, and performance concerns with effective solutions.
Ensure all team members adhere to correct break procedures and grooming standards.
 
Guest Experience:
Address guest concerns or complaints promptly and professionally.
Maintain a strong floor presence to engage with guests and anticipate their needs.
Participate in community and public relations initiatives for the restaurant and property.
 
Administration & Stock Control:
Execute accurate daily revenue closeouts and prepare required reports.
Monitor inventory levels, place orders, and oversee stock rotation.
Requisition supplies to ensure adequate stock for upcoming shifts.
Participate in inventory counts when required.
 
Additional Duties:
Attend relevant meetings (managers, departmental, team) as required.
Perform other duties as assigned, including stepping into operational roles during peak demand or emergencies.
  
Requirements:
 
Matric (Grade 12) required
Certificate or Diploma in Hospitality Management is advantageous.
Proven supervisory or managerial experience in a restaurant environment.
Minimum of 2 years’ experience in a 5-star hotel or luxury hospitality setting.
Own reliable transport beneficial.
Excellent leadership and interpersonal skills.
Strong knowledge of both front-of-house and back-of-house restaurant operations.
Good understanding of wine and beverage service.
Proficiency in Microsoft Office (Word, Excel, Publisher, PowerPoint, Outlook).
Sound financial acumen for inventory control, revenue monitoring, and cost management.
Ability to remain calm and effective under pressure in a fast-paced environment.
Professional communication skills in English, both written and verbal.
High levels of tact, diplomacy, and discretion when dealing with sensitive situations.