Assistant Food and Beverage Manager (a’la Carte Restaurant)

SUMMARY:
We are looking for an Assistant F&B Manager for an a'la Carte Restaurant in the Northern Pretoria area.

POSITION INFO:
Requirements:

• Hospitality Diploma
• Experience in Ala Carte service Strong Beverage& Wine knowledge. Room service experience
• Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role
• Bilingual and easy to communicate
• Guest orientated
• Need management skills and experience in both front and back of the house. Familiarity with restaurant management software

• To lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.
• Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. Ensure efficient A’la Carte restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
• Know how to oversee the dining room, check-in with customers and balance seating capacity.
• Maintain working knowledge of employee handbook, policy and procedure manual.
• Providing a high quality and consistent service to both internal and external customers
• Have a extensive knowledge about the products in circulation that are on offer.
• Maintaining hygiene in back of house areas, Kitchens and storerooms.
• Adhering to a high level of cleanliness in front of house and back of house food and beverage areas.
• Ensuring that operating equipment is looked after packed away in the correct manner and locked away if necessary.
• Maintain a high level of personnel hygiene, appearance.
• Work safely, adhering to all hotel health and safety precautions.
• Attend hotel and/or departmental meetings and training sessions when necessary Maintaining a cleaning schedule for fridge seals, cupboards, glasses, coffee machines and general.
• Disposal of waste before, after and during events or the opening and closing cleaning down procedures
• Work in co-operation with other departments, develop and maintain an effective working relationship
• Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Responsible for Restaurant equipment.
• Control operational costs and identify measures to cut waste.
• Appraise staff performance and provide feedback to improve productivity.
• Create detailed reports on weekly, monthly and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and restaurant event.
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations.

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