Duties and Responsibilities:

• Ensure the Restaurant is open on time and the Club Master system is operational.
• Maintain the Restaurant and Halfway House, ensuring cleanliness and tidiness in work and service areas, including fridges, service areas, dining areas, and bar areas. Ensure cutlery and crockery are clean and in good condition for customer use. Ensure bars are stocked as required.
• Schedule resources (rostering) and assign duties considering busy periods, events, and operating hours to ensure the F&B department is sufficiently staffed and able to meet operational requirements. Walk the floor and assist with serving when required.
• Debrief staff before shifts and coordinate staff meetings as needed.
• Manage all Restaurant Front of House staff, including Supervisors, waitrons, bartenders, cashiers, and cleaners. Ensure staff conduct is acceptable and follows relevant disciplinary actions to address concerns.
• Establish standards for optimal staff performance and conduct performance reviews. Manage poor performance among staff.
• Train and retrain staff on customer service levels and expectations, menus, and beverages. Ensure waitrons and bartenders always provide prompt and efficient service. Assist in new menu implementation.
• Ensure compliance with health and safety regulations, liquor license regulations, building maintenance, and theft and burglary prevention. Ensure staff are familiar with fire and evacuation drills.
• Book entertainment as required (Music/Band).
• Ensures cash-up processes are followed and end-of-day balancing is accurately accounted for. Ensures covers are processed correctly.
• Ensures superior customer service and customer experience. Solicits guest feedback, proactively address customer complaints, and ensures positive customer feedback. Builds strong relationships with regular customers.
• Work closely with the Food and Beverage Manager and Executive Chefs to gather customer feedback and identify areas for improvement to attract and retain customers. Make recommendations on industry norms and trends.
• Performs any ad hoc duties as required.

Minimum Requirements:

• Matric
• Proficiency in MS Office
• Hospitality qualification
• Valid drivers license
• 3 years of management experience
• Experience with Hospitality Point of Sale systems (Club Master advantageous)

Other Skills:

• Leadership
• Excellent communication and organizational skills
• Calm and courteous demeanour with customers