That Opening And Closing Procedures Are Followed Precisely, And Daily Shift Procedures Are Completed.
Table Allocations Efficiently, Ensuring Guest Satisfaction And Equitable Distribution Between Restaurant Stations.
All Guest Orders Are Taken Per Sops, Promoting Menu Items And Responding Positively To Non-menu Requests.
With The Restaurant Manager/group Operations Manager To Ensure The Wine List And Menus Are Up To Date.
Pre- And Post-service Briefings.
In The Induction, Training, And Development Of Staff According To The Leeu Collection Standards.
With Projects, Objectives, And Administrative Duties.
Necessary Meetings And Training Courses.
Shifts Are Adequately Staffed, Facilitating Shift Scheduling When Necessary.
In End-of-month Stock Counts, Ensuring Accurate Stock Records.
And Rectify All Potential And Real Hazards Immediately.
Fully Conversant With Departmental Fire And Emergency Procedures.
Certificate
Certificate Would Be Advantageous
Experience In A Supervisory Role Within A Fine Dining Or Hotel Restaurant Or Hospitality Environment.
Knowledge Of Food And Beverage Service Standards.
In Using Restaurant Pos Systems.
Will Be Given To Candidates From Franschhoek And Neighboring Areas
Skills
And Coaching Skills
To Detail
Solving Abilities
Management
To Work Under Pressure
And Financial Acumen
Between 3 - 5 Years
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