Company Description
Atlantic Beach Estate in Melkbosstrand offers residents a premium lifestyle experience with access to an 18-hole golf course, a Sport & Fitness Center with various amenities, and close proximity to popular beaches and surfing spots near Cape Town.
Role Description
This is a full-time on-site role for a Restaurant Manager at Atlantic Beach Estate. The Restaurant Manager will oversee customer service, managing food & beverage operations, and ensuring overall customer satisfaction.
Job Knowledge, Core Competencies and Expectations
- Dealing with complaints and complements.
- Food and beverage cost controls and operating procedures.
- Understand Menu designs and costings.
- Understand bar operations.
- Understand Point-of-sales systems.
- Strong interpersonal and organizational skills.
- Polished, professional appearance and presentation.
- Manage stress and time.
- Build, train, motivate and maintain the team.
- Effective communication through all department levels and throughout the club.
- Knowledge of and ability to perform required role during emergency situations.
- Adhere to the companies & the departments’ rules & regulations regarding your dress code & personal hygiene.
- Abide by all policies and procedures of the club.
- Must have the drive to find and fix any errors.
- Need to have a good working knowledge of the inventory system.
Job Tasks/Duties
- Ensure that correct procedures are followed with regards to member accounts and the “ringing-up” of all sales items.
- To take responsibility for all areas of Food & Beverage department.
- To ensure that all staff follows the standard operating procedures throughout the F & B department.
- To backup the F & B Stock Controller and ensure that all necessary stocks are on hand at the right quality and quantity.
- To ensure that all staff are treated fairly and with commonly accepted courtesy.
- To ensure that fair discipline is maintained.
- To ensure that all paperwork in relation to the control of costs and standard procedures is kept up to date and in accordance to standard operating procedures.
- This includes Staffing time sheets, weekly rosters, daily spot checks, ordering procedures, monthly stock takes, mid-month stock takes, par levels for business periods, transfers, and requisition procedures.
- Conduct & attend weekly departmental meetings.
- Monitoring of line staff productivity and informing management of any concerns.
- Conduct product knowledge, spot questions, daily with waitrons and bar tenders.
- Take control of the Back of House areas of the club and ensure that it is always maintained.
- Ensure that we are always buying at the best price possible, therefore you will be required to shop around on a weekly basis to various suppliers and ensure we are always keeping up with the best market prices.
- To ensure that all statutory, as well as company, hygiene regulations are being strictly adhered to in all storerooms.
- To ensure that all maintenance problems are timeously reported and followed up.
- To ensure that handovers are done before taking time off or ending a shift.
- To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
- To attend seminars and training courses as and when directed.
- To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
- To ensure immediate subordinates perform within the framework as set forth in their job description and standard of performance.
- To perform all tasks requested by management and complete these tasks according to deadlines set forth.
- To assist with all functions and operations in the F & B department if needed.
- To be responsible for all standard stock items, all equipment, and to ensure that the equipment is used for the purpose for which it was designed.
- Ensures that the Clubs costs control policies and procedures are followed.
- Ensure you do daily and weekly walkabouts through the various F & B outlets and update a list of work done and what needs to be done.
- Ensure that par levels are maintained in all outlets.
Physical Demands and Work Environment
- Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
- Continuous repetitive motions.
- Work in hot, humid and noisy environment, as well as fridges and freezers during stock take.
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