• Unspecified

• Skelmore Hospitality Group
• Permanent
• Recently
• Check your FitScore

Primary Responsibilities

• Be passionate about customer service with the capability of delivering amazing hospitality to our guests.
• Direct, control and co-ordinate all outlet activities ensuring the outlet meets the financial and guest/staff satisfaction objectives.
• Maintains a high and visible profile on the day to day operations by being on the floor during peak service hours and checking every aspect of the business.
• Direct and control all restaurant staff to ensure that all operational matters are handled on time and that guest expectations are met or exceeded.
• Provide guidance and assistance to the restaurant staff helping them with their duties and responsibilities.
• Oversee and prepare the operational standards of the restaurant ensuring that they are properly followed.
• Liaise with kitchen, stewarding, bars, reservations and maintenance to ensure that the operation runs smoothly in areas of joint responsibility.
• Assist in the planning and execution of promotional activities.
• Maximize revenue in the outlet by implementing up-selling procedures and training staff on up selling.
• ·Responsible for monitoring and controlling the financial performance of the outlet, controlling costs and expenses.
• Monitor and control the fire safety and the fire safety training of all food and beverage hosts.
• Assist in monitoring and controlling the Food and Beverage inventory and participate in inventory taking.
• Conduct frequent Front and Back of house checks ensuring mis-en- place, service procedures, standards of cleanliness and hygiene, repair and maintenance, host grooming and manning levels are in order and take appropriate action where necessary.
• Ensure efficient administration preparing and submitting reports on time as directed.
• Select, train and evaluate staff.
• Contribute to the morale and team spirit of the venue by maintaining effective relationships with colleagues.
• Make appropriate suggestions and recommendations to management for the general improvement of the venue.
• Is fully conversant with all health and safety, fire and emergency procedures.
• Maintain a high standard of personal hygiene, dress, uniform, and body language.
• Polite and professional in any situation where the image or reputation of the venue is represented.
• Attend meetings and training.
• Ensures that all activities are carried out honestly, ethically, and within the parameters of the local law.
• Interact with guests actively soliciting feedback.
• Coach, counsel, discipline and develop staff.

Planning and Organizing

• Be a good team player.
• Responsible for the set-up of the outlet with set standards of performance.
• Establish and maintain an efficient restaurant operation with an emphasis on a timely, productive and quality service.
• Maintain standards of Food & Beverage quality as per established standards, policies and procedures.
• Foster positive thinking and motivation within the outlet.
• Adherence to stock control and par stocks of Food & Beverage and of equipment (controlling costs)
• Manage and control equipment and assets
• Effective liaison with outsourced parties, stewarding and housekeeping staff.
• Good knowledge of related software, (Micros, Seven rooms, Respak) and to set up cross training for all the staff.
• Be aware of all procedures and goals for Personal and Training activities.
• Maximize revenue through sales and increase the revenue through up-selling, effective training and motivational techniques.
• Responsible for the training of all restaurant team members to ensure consistent and high quality standards, discipline and build up high team morale.
• Assign areas of responsibility to operational staff.
• Conduct performance evaluation of line staff.
• Concern for team members and address their problems.
• Prepare the daily/weekly/monthly roster in co-ordination with the Operations and Kitchen team.
• Be fully aware of the restaurant licensing regulations, health and safety procedures and to follow them and ensure that all team members are fully trained.
• Understand and explain financial reports related to the restaurant revenue.
• Contribute to the profitability and guest patronage.
• Conduct daily team members communication meetings.
• Work in cooperation with the Executive Chef on menus and promotions
• Plan, organize and execute ‘group events’, parties, ‘festive events’ at the restaurant. Ensure success, profitability and guest satisfaction is achieved during these events.

Profitability

• Contribute to the profitability of the Restaurant by increasing sales and generating new revenue ideas.
• Develop short-term and long-term financial and operational goals for the department, which supports the overall objectives of the restaurant.
• Achieve budgeted revenues and control costs.
• Control personnel costs according to the budget.
• Participate in the preparation of the annual budget of the Restaurant.
• Maintain par stock levels for operational equipment and maintain inventory control procedures.

Qualifications:

• Degree in Hospitality Management.
• Minimum 3 years experience in F&B Operations and in a Managerial position.
• Be able to speak, read and write English. Additional languages will be preferred.

Personal hygiene:

• To practice high standards of personal hygiene at all times in terms of grooming and uniform.
• To maintain the required standards of operational hygiene.