Job Description

The PVI Restaurant Duty Manager is responsible for & required to assist in planning, coordinating and overseeing the daily operations of the restaurant shift(s) assigned and related services and administration for smooth & exceptional guest experience & service. Manage FOH personnel and restaurant services & functions for the staff assigned to the relevant shift and assist in directing daily operations in the restaurant through meticulously looking after the restaurant clients, staff & operations in a timely manner and efficiently resolving any problems, queries or deviation from normal operations for clients and staff. When necessary, escalate queries to the Restaurant Manager, after the query has been summarized and all required information has been obtained from relevant parties.

KEY TASKS & RESPONSIBILITIES INCLUDE BUT NOT LIMITED TO:

CLIENT SERVICE & RELATIONSHIP FOR FOH

Primarily be visible in the different dining areas 80%-90% of the time and pay a visit to each new table seated at least once during their meal or visit, per shift. Set the example & communicate the above responsibilities' importance to subordinates is essential; to be done during your absence. Collaborate & develop relationships with clients and other departments to integrate FOH activities. Handle & resolve customer complaints & problems immediately & keep record of complaints & resolutions. After hours contact with all relevant staff &superiors, 7 days a week as required.

FOH SERVICE MANAGEMENT

Assist in coordinating comprehensive FOH activities & functions. Assist in coordinating FOH operations, such as: aesthetics, service, safety, staff performance and quality management. All restaurant FOH to always welcome visiting guests and returning guests. Oversee daily waiter duties are listed and done. Ensure the total correct set-up for of the restaurant for daily service and according to requirements for special events and reservations per shift. Liaise with your superior & senior barman on activations or any other bar specials, on offer and arranging of set up for activations. Implement any reasonable request from senior management to assist or do any task to advertise or promote PVI. Assist in managing and controlling execution of take away orders, from phone order to collection, including quality control, garnishing etc. Briefing on black board menu to ensure yourself & waiters discuss these options to guests in detail. Briefings should not only be for the interest of FOH staff, but waiters and barmen should be able to convey detailed information regarding food and beverage items. Ensure that you and all FOH staff are familiar with the current A la Carte menu, wine and beverage offerings. Ad hoc testing of menu knowledge to be done. Check daily with superior on bookings of large groups & share and forward any function/event or group booking of 15 guests or more for any area in the Valley Restaurant, or any other facility at Pearl Valley with your superiors & the conference and event coordinator immediately for invoicing, menu selection, bar requirements, venue hire requirements. FOH staff must be briefed regarding all aspects of service and menu/beverage requirements from the client.

STOCK & COST SAVINGS

Continuous service and upselling training to be done & reinforced with subordinates; including setting of daily selling target per head, and target for special evenings, i.e., Italian evenings, excluding set menu price per head

STAFF MANAGEMENT

Assist in weekly planning of FOH staff roster & relevant changes timeously. Check work schedules for FOH subordinates. Weekly schedules to be available on shared drive and shared on Transport WP group. Sign-off on relevant FOH subordinate timesheets and overtime clocked daily. Assist in resolving staff grievances and problems as first line of management and/or refer to superior & HR where relevant. Assist in and escalate where relevant warnings need to be issued with superior and HR consultation where necessary. Supervise & monitor the work of waiters, servers, baristas and bar staff. Monitor, train & assess performance & developmental needs of subordinates. Identifying waiters not on par with training regime, in need of additional training and escalate to superiors. Brief waiters, managers, and barmen on weekly function sheets. Brief waiters on daily function sheets and set up requirements including program of events all servers and barmen on duty to be familiar with group name, host name, menu to be served and any other special requirements and special dietary requirement. Ensure all subordinates always comply with company policies and procedures. Ensure that all FOH staff practice common curtesy and respect towards fellow employees and work as a team in line with PVI values and culture of recognition, attention to detail, product/service knowledge and resilience.

GENERAL ADMINISTRATION

Daily administrative functions. Assist superior in liaising with the Events Coordinator regarding food and beverage requirements for golf events, restaurant events, club events and private parties. Ensuring that cash ups are done correctly according to company standards. Updating and managing of the reservation book and online reservations. Communication with Hotel regarding the F&B requirements of their guests and tour groups. Respond to general enquiries that the restaurant receives. Assist in giving inputs on policies or procedures changes & updates to superior for FOH activities with HR & superior approval & sign off.
Job Type: Full-time

Work Location: In person