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Main Responsibilities:
- Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
- Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
- Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
- Coordinate with the Restaurant Manager/Group Operations Manager to ensure the wine list and menus are up to date.
- Lead pre- and post-service briefings.
- Assist in the induction, training, and development of staff according to The Leeu Collection standards.
- Assist with projects, objectives, and administrative duties.
- Attend necessary meetings and training courses.
- Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
- Assist in end-of-month stock counts, ensuring accurate stock records.
- Report and rectify all potential and real hazards immediately.
- Be fully conversant with departmental fire and emergency procedures.
- Apply hotel regulations and laws to ensure the safety of guests and employees.
Experience and Skills:
- Matric Certificate
- Wine certificate would be advantageous
- Previous experience in a supervisory role within a fine dining or Hotel restaurant or hospitality environment.
- Excellent knowledge of food and beverage service standards.
- Proficiency in using restaurant POS systems.
- Preference will be given to candidates from Franschhoek and neighboring areas
Inherent Requirements:
- Management skills
- Training and Coaching skills
- Attention to detail
- Problem solving abilities
- Time Management
- Ability to work under pressure
- Sales and financial acumen
