Restaurant Manager - Franschhoek
Main Objective To manage the Main Restaurant and Room Service, together with the Hotel Manager and be responsible for maintaining all standards, policies and procedures relating to the restaurant and the room service, with a strong emphasis on staff training and development, guest satisfaction, product quality and profitability. Duties & Responsibilities Ensure that the department is adequately staffed, being responsible for rosters and delegating staff duties – including coverage for holidays, sickness and absenteeism. Ensure all staff report for duty and that the teams maintain a professional and polished look by adhering to the company dress code at all times. Ensure all new employees receive the correct induction into the department and are systemically trained, according to the service manual and that the training records are maintained in the correct manner. Address guest needs, requests and complaints and escalate as needed. Monitor guest feedback and update guest profiles with their preferences. Ensure a positive and memorable personal experience for all guests. Drive personalised service whilst demonstrating a sense of urgency, priority and dedication. Notice and communicate opportunities to further improve quality and service standards. Creates an environment that that contributes to highly positive employee engagement and commitment to the job. Report any defects, damages or maintenance issues whilst doing regular facility checks. Maintain constant cleanliness of work areas, equipment, tools, crockery and glassware. Adhere to and enforce employee compliance with health, safety and sanitation standards . Facilitate and promote excellent daily communication between the restaurant and all other relevant departments within the Hotel and company in large. Maintain inventory and stock levels whilst minimising waste and preventing breakages. Ensure that daily briefings with detailed information on guest preferences and itineraries are done. Maintain the agreed standards to promote and facilitate a good working environment within the department and maintain good working relationships with all other departments in the Hotel Ensure excellent daily communication between the restaurant and the kitchen. Ensure regular guests are known and cared for accordingly. Implement and practise good planning with the necessary equipment to enable smooth trouble-free service. Ensure all operating equipment is handled carefully avoiding abuse and minimising breakage. Ensure the Restaurant/pantry and all its content are maintained in a clean state and in good repair at all times Manage wages and staff costs and exercise strict control of overtime. Report on financial performance, inventory and personnel Experience and skills: Minimum of 3-5 years experience in a similar position within a luxury Hotel Extremely organised and detailed orientated Excellent people management skills Previous experience and an in-depth knowledge of all processes relating to Food & Beverage Good organisational and time management skills H&S experience and certification advantageous Inherent Requirements: Matric Certificate Valid driver’s license Diploma in Catering / Hospitality Management advantageous Full Covid-19 Vaccination mandatory
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