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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:

• Halfway House
• Club House Bar, housekeeping and drivers
• Leisure Centre
• Internal on-site FUNCTIONS / EVENTS

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:

1. Supervise and coordinate the activities of staff in the halfway house, clubhouse, concierge, driver, housekeeping, and other relevant departments.
2. Develop and implement standard operating procedures to optimise efficiency and service quality.
3. Conduct regular staff meetings and training sessions to communicate objectives, policies, and procedures.
4. Monitor inventory levels and place orders for supplies as needed, ensuring adequate stock levels at all times.
5. Inspect facilities regularly to ensure cleanliness, maintenance, and compliance with health and safety standards.
6. Handle guest enquiries, concerns, and complaints promptly and professionally, striving to resolve issues to their satisfaction.
7. Collaborate with the Sous Chef to coordinate food and beverage service, ensuring seamless integration between kitchen and front of house operations.
8. Work closely with the Golf and Leisure department to coordinate services and activities for guests.
9. Prepare and analyse reports on financial performance, staffing levels, and guest satisfaction metrics.
10. Liaise with the Finance and Events Manager to coordinate billing, invoicing, and event planning activities.
11. Stay informed about industry trends, customer preferences, and competitor offerings to identify opportunities for improvement and innovation.

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.

Apply Now

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