Job Description

• Effectively manage a team of front of house staff
• Oversee that all opening and closing procedures
• Balancing of all daily and nightly cash-up procedures
• Inventory and maintenance of par levels for front of house
• Providing excellent customer service
• Handle customer complaints
• Reporting directly to the Restaurant General Manager
• Responsible for the quality of products leaving the restaurant
• maximising profits
• To adhere to and maintain a high standard of personal appearance and cleanliness.
• To have and maintain a high standard of product knowledge with regards to the restaurant and wine menus.
• To be fully aware of sales packages and promotions.
• To ensure that all restaurant reservations are entered correctly into the restaurant booking system.
• Planning, organising and directing team members
• To have good numeracy skills i
• knowledge of ordering and receiving of stock
• To ensure all maintenance issues are observed, reported and passed on to the maintenance team.
• ensuring that Company Health and Safety systems and procedures are understood and adhered to.
• To ensure that policies, procedures and reporting systems are adhered to.
• Effectively organise and supervise shifts.
• Create detailed reports that can be easily interpreted by the intended recipients.

Waiter training:

• New staff: making sure they have experience and will fit in with the companyxe2x80x99s culture.
• This includes waiter workshops before they start their first shift.
• Waiter tests: updating this on a regular basis.
• Wine training from our wine suppliers.

Functions & Bookings:

• Booking of the private venues on Dineplan and making diligent booking notes.
• Meeting clients who want to book the venues.
• Emailing all info of venue enquiries.
• Sending invoices for venue hire, food and drink requirements.
• Making sure to receive proof of payment of all venue hire deposits to secure the booking.
• Sending all proof of payments to our Financial Controller.
• Setting up a function sheet for every function with a pre-order and details of the function for it to run smoothly. This gets sent to the function group to make sure all staff are on the same page. A copy is in the RR or JL file for the waiter & barman and another copy in the kitchen function file.
• Briefing all staff involved and setting up of the venue as per clientxe2x80x99s requests.
• Making sure all is as per what client wants and will be left satisfied. Customer service is important.

Events:

• Helping the Marketing Manager with events. Handling the operations.
• Making sure setup is on point.
• Working a double day of the event: to do setup and to make sure the event runs smoothly on the day.
• Briefing staff and sending them the run sheets.
• Making sure we have enough staff and anything else that is needed for the day.
• Making sure guests are having a great time at the event.
• Always debriefing after a big event to see what we can improve on.

Should be people-orientated and experience in hospitality Should have own transport Experience in event planning is beneficial Job Type: Full-time Salary: R0.01 per month Ability to commute/relocate:

• Port Elizabeth, Eastern Cape: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Hospitality: 2 years (Preferred)