Restaurant Manager

SUMMARY:
Restaurant at a luxury Estate close to Franschhoek is looking for a Restaurant Manager.
 
The Restaurant Manager supports the F&B service and staff by supervising the Restaurant team to achieve the strategic direction and annual plans for the Restaurant.

POSITION INFO:
Duties:
 
Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
Greet and assist guests.
Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
Coordinate with the HOD’s to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
Attend necessary meetings and training courses.
Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
Continuously assess and support staff development, identifying areas for improvement and training.
Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results
Taking charge of stock count procedures and ensuring this is submitted to the stores department in a timely manner
Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-up’s and adjustments.
Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.
Coordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
Report and rectify all potential and real hazards immediately.
 
Requirements:
 
Matric Certificate
Wine certificate course would be beneficial
At least 3 years’ experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment.
Excellent knowledge of food and beverage service standards.
Proficiency in using restaurant POS systems.
Attention to detail
Problem solving abilities
Ability to work under pressure and good time management skills