Assistant Restaurant Manager/ FoH Manager

HotelJobs.co.za • Other • Paternoster, Western Cape, South Africa • $200 - $300 / year • 13h ago

Responsible for ensuring that the guest experience from arrival to departure is seamless in accordance with all policies and procedures set.

Responsibilities include overseeing daily operations, ensuring employee productivity, monitoring efficiency of all processes and creating a positive work environment for employees. You will also meet regularly with upper management to stay up-to-date with organizational changes, issues and improvements.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Make sure all comply with health and safety restaurant regulations. Take over management of the bar.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences and you will ensure all operations flow smoothly and help us meet company goals.

Responsibilities:

Ensure the highest standards are kept in guest service, cleanliness and maintenance standards
Monitor all Front of House employees to make sure all guests receive prompt and personal recognition
Oversee all Guest Relations processes
Scheduling shift roster and assigning tables to waiters, organize and supervise shifts
Opening and closing the restaurant
Ensure that all guest queries are taken and processed in a speedy and efficient manner
Ensures that all Front of House staff adhere to the established policies and procedures of the restaurant
Ensure attention to detail in all tasks given
Comply with all health and safety regulations
Identify customers’ needs and respond proactively to all of their concerns
Report on management regarding sales results and productivity
Control operational costs and identify measures to cut waste
Train new and current employees on proper customer service practices
Implement policies and protocols that will maintain future restaurant operations
Estimate future needs for goods
Monitoring inventory and ensuring that all beverage supplies and other restaurant essentials are adequately stocked.
Organizing the bar and filling the fridges and need beverage stock before service and after service
Ensure that there is sufficient amount of back up cold beverage stock available
Organizing and maintaining the beverage stock store
Execute an accurate stock take weekly
Give recommendations on wines
Coordinate with kitchen staff to ensure timely service
Ensure accurate billing and cash handling procedures
Manage restaurant’s good image

Requirements:

Must reside in the Saldanha bay Municipality area or be willing to relocate and find housing on your own costs.
High school diploma or equivalent. Hospitality Management qualification advantage
At least 3 years previous experience working at Front of House or Restaurant management
Must have reliable transport to and from work
Must be healthy and sober life style, strong and fit and energetic
Must be fully bilingual, speaking and understanding English and Afrikaans
Proficiency in using point-of-sale (POS) systems
Passionate about the hospitality industry
Excellent interpersonal- & communication skills, written and verbal.
Ability to maintain a professional working relationship with all departments and across cultures and religions
Ability to work in a fast-paced environment
Strong, quick and efficient problem-solving skills
Able to deal with very distinguished clientele
Honesty, Flexibility and Accountability
Professional manner and attitude
Must be well-presented. Natural warmth and friendliness. Friendly, helpful and outgoing
Punctual & self-disciplined
Extreme attention to detail
Good basic computer & administration skills
Flexible to work night shifts, weekends, and holidays
Ability to spot and resolve problems efficiently
Mastery in delegating multiple tasks
Communication and leadership skills
Up to date with food and beverages trends and best practices
Ability to manage personnel and meet financial targets
Excellent conflict resolution abilities
Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff. Good knowledge on wine, grape cultivars, wine service etiquette and food and wine pairings
Extensive knowledge on stock take and stock handling

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