Job Description

The Restaurant Bar Staff are responsible for & required to assist in planning & executing the daily operations of the restaurant's bar areas & stock in the clubhouse and related services and administration for smooth & exceptional guest experience & service. Run & service bar area & functions for daily operations in the restaurant through meticulously looking after the bar & 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 DELIVERY FOR FOH & BAR

1. Primarily be visible in the different dining areas 80%-90% of the time and attend to bar and bar-area seated, guests.

2. Collaborate & develop relationships with clients and other departments to integrate FOH/Bar activities.

3. Handle & resolve customer complaints & problems immediately & keep record of complaints & resolutions & escalate difficult situations to your manager or restaurant manager.

4. All staff to always welcome and greet visiting guests and returning guests with a sincere and friendly demeanor.

Keep clients informed of specials and offerings as well as out of stock items or any possible expected delays.

FOH & BAR SERVICE PREPARATION

1. All Bar staff to always welcome visiting guests and returning guests.

2. Execute daily bar staff duties are listed and done.

3. Assist in coordinating Bar & FOH operations, such as: aesthetics, service, safety, staff performance and quality management.

4. Check the reservation book and online reservations and familiarize yourself with bookings.

5. Familiarise yourself with weekly function sheets and set up requirements including program of be familiar with group.

6. Familiarise yourself regarding food and beverage requirements for golf events, restaurant events, club events and private parties.

7. Ensure you assist in correct set-up for of the restaurant for daily service and according to requirements for special events and reservations per shift as per instructions.

8. Liaise with your superior & senior barman on activations or any other bar specials, on offer and arranging of set up for activations.

9. Liaise with Head Barman or wine farm representatives regarding food and wine pairings, and special offerings or sponsorships.

10. Assist in execution of take away orders, from phone order to collection, including quality control, garnishing etc.

11. Briefing on black board menu to ensure you discuss these options to guests in detail. Briefings should not only be for the interest of FOH staff, but

bartenders

should be able to convey detailed information regarding food and beverage items.

12. Ensure that you are familiar with the current A la Carte menu, wine and beverage offerings. Ad hoc testing of menu knowledge to be done.

13. 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.

14. Bar & FOH staff must ensure they are briefed regarding all aspects of service and menu/beverage requirements from the client.

15. Execute operation of the course bar/drinks cart.

BAR & FRONT OF HOUSE SERVICE

1. Ensure that your daily bar listed duties are completed.

2. Stock & prepare all relevant beverages & condiments.

3. Assist where necessary to ensure tables are accurately set for operations with relevant clean cutlery, crockery and glassware.

4. Glasses and cutlery are polished after every shift.

5. Report and remove any broken or tarnished items: chipped glasses or plates etc.

6. Ensure food and drinks are served timeously after orders are placed and kitchen informs you that an order is ready.

7. Ensure the correct orders are served to the correct customers & tables without delay and that garnishing & aesthetics are correct per plate and that the correct condiments are taken to each table with/for each dish.

8. Ensure that products are added to the bill correctly & according to guest requests and company standards.

9. Present bill and complete payment within 5 minutes from serving last meal/beverage - this is the last impression before leaving restaurant - make it a lasting one.

10. Liaise with Head Barman on activations or any other bar specials, on offer and arranging of set up for activations.

11. Implement any reasonable request from senior management to assist or do any task to advertise or promote PVI.

12. Assist in placing take away orders, from phone order to collection, including quality control, garnishing etc.

13. Report out of stock items and replenish stock items as required.

STOCK & COST SAVINGS

1. Continuous upselling to be done.

2. Execute daily stock takes is done after shift for all clubhouse areas; refill/replenish stock & document & communicate data to Head Barman including variances for capturing on Jonas.

Job Type: Full-time

Work Location: In person