PLEASE NOTE: This Position is based near Jeffrey's Bay (Eastern Cape)
TERTIARY QUALIFICATION REQUIRED: Hospitality Diploma or Similar
Responsible and accountable for:
Responsible for the day-to-day restaurant operations.
Internal:
Key Accountabilities:
Guest Experience: Ensure guests receive exceptional service from arrival to departure, maintaining high standards of hospitality.
Team Leadership: Lead and motivate a diverse team of staff, fostering a positive work environment and promoting teamwork.
Operational Management: Oversee day-to-day operations of the halfway house and leisure centre, including scheduling, inventory management, and quality control. Set up STANDARD OPERATING PROCEDURES (SOP’s) for the building and all aspects thereof.
Staff Development: Provide training and development opportunities for staff to enhance their skills and improve service delivery. Foster a sense of ON THE JOB TRAINING & COACHING and strive to CONTINOUSLY DEVELOP staff.
Financial Management: Monitor and manage budgets, expenses, and revenue streams to optimise profitability.
Quality Assurance: Implement and maintain standards of cleanliness, hygiene, and safety throughout the establishment.
Communication: Foster effective communication channels with staff, management, and other departments to ensure smooth coordination of activities.
Customer Relations: Address guest feedback and complaints promptly and effectively, striving to exceed customer expectations.
Vendor Relations: Establish and maintain relationships with suppliers and vendors to ensure timely delivery of goods and services.
Compliance: Ensure compliance with relevant regulations, health and safety standards, and company policies.
Tasks:
Knowledge:
Strong Food and Beverage operational knowledge and experience;
Professional management of front of house at all times;
Passionate about the hospitality industry
Skills and abilities:
Budgeting and reporting
Forecasting
Excellent written and verbal abilities in two South African Languages (English and one other)
Digital literacy
Planning and organising
Attention to detail
Staff Training and setting up training material for departmental training
Experience:
Minimum of 3 years experience as Front of House Manager or similar role within the hospitality industry.
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