Restaurant Manager

Restaurant at a luxury Estate close to Franschhoek is looking for a Restaurant Manager.

The Restaurant Manager supports the F&B service and staff by supervising the Restaurant team to achieve the strategic direction and annual plans for the Restaurant.

Duties

• 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.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Coordinate with the HOD’s 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.
• Coordinate 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.

Requirements

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

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