RESTAURANT MANAGER – FRANSCHHOEK – WESTERN CAPE Permanent

Main Responsibilities:
•Review the day sheet at the beginning of each shift and brief servers on guest movements, special occasions, and dietary requirements.
•Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
•Prepare and supervise the mise-en-place for each meal period including preparations for room service orders.
•Greet and assist guests according to The Leeu Collection standards.
•Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
•Coordinate with the Head Chef/Hotel Manager/Group Operations Manager to ensure the wine list and menu are up to date and communicate about daily operations and guest feedback.
•Attend necessary meetings and training courses.
•Monitor the performance of the restaurant team members, ensuring compliance with standards and protocols.
•Continuously assess and support staff development, identifying areas for improvement and training.
•Together with Human Resources, conduct disciplinary discussions with underperforming Restaurant team members where retraining and coaching have failed to bring about the desired results
•Taking charge of stock count procedures and ensuring this is submitted to the stores department in a timely manner
•Monitor staff punctuality and absenteeism and keep PRP/ ESS systems up to date.
•Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
•Be proficient in the Restaurant POS system, responsible for end-of-day procedures, guest settlements, voids, discounts, corrections, cash-up’s and adjustments.
•Report back on monthly expenditure budget during MIS meetings and handle any queries from Finance Department based on revenue / expense results.
•Assist in brainstorming new ideas, concepts, and themes for seasonal menus, events, and special occasions.
•Do pre- and post-inspections of all conference venues, private dinners, braais and picnic set-ups.
•Co-ordinate arrangements for groups with the relevant parties and ensure internal function sheets are prepared and distributed accordingly.
•Report and rectify all potential and real hazards immediately.

Experience and Skills:
•3 years experience in a supervisory role within a fine dining or 5-star Hotel restaurant or hospitality environment.
•Excellent knowledge of food and beverage service standards.
•Proficiency in using restaurant POS systems.

Inherent Requirements:
•Matric Certificate
•Wine certificate course would be beneficial
•Attention to detail
•Problem solving abilities
•Ability to work under pressure and good time management skills