The posting
OBJECTIVES:
- Supervise and control the running of the restaurant in line with our Mission Statement and Cycle of Service.
- To prepare the floor, including all necessary mise-en-place for service.
- Serve customers in a professional, efficient, and courteous manner.
- To recruit and train the restaurant team including the Head waiters, waiters, and commis waiters.
- To treat our guests like Superstars!
DUTIES:
- Oversee the service of food items within restaurant areas and maintain overall responsibility for food service.
- To ensure all FOH floor team follow our Cycle of Service at all times.
- To ensure that FOH team members are reporting for duty and that the restaurant is adequately staffed.
- Ensure breaks are organized in accordance with fluctuations in the volume of business.
- Report and liaise regularly with (Ass.) General Manager regarding departmental performance and ensure they are informed of any relevant information or issues.
- Perform a duty manager role while on shift when required, taking sole duty management responsibilities for the Venue, and dealing with any issues that may arise during shift.
- To liaise with customers regarding special functions.
- To ensure that table mise-en-place are impeccable and that tables are set correctly.
- To ensure that stations have their correct mise-en-place.
- To ensure that faults and defects are reported to Maintenance and actioned without delay.
- To maintain high standards of morale and personal appearance of all staff.
- To ensure fair and equitable discipline, complying with company regulations.
- To investigate and action the causes of staff grievances.
- To be aware of all statutory regulations affecting safety and ensure that any safety hazards are rectified.
- To ensure that all stocks and supplies are requested in advance, correct stock levels maintained and stored under optimum conditions. To ensure regular stocktaking of all operating equipment at specified intervals.
- To ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters' clothes used for cleaning.
- To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.
- To hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly and effectively.
- To give feedback on guest complaints and comments.
- To maintain a high degree of interest in self-development. To clean agreed designated areas, in accordance with laid-down procedures, morning / evening routines and hygiene requirements. To ensure napkins are ordered and received as required and ensure dirty or damaged linen are counted and exchanged for clean, usable items.
- To set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair.
- To ensure sideboards on stations are adequately stocked with
- replacement cutlery, napkins or other established needs, be they food or equipment.
- To be totally familiar with the composition of all menu items.
- To serve food and beverages in accordance with laid-down standards, but above all in a professional and courteous manner.
- To ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the establishment.
- At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers.
- To attend to customer complaints satisfactorily.
- To take part in any fire or evacuation drills and ensure complete familiarization with all exits, including those normally used by customers, as well as fire escapes.
- Ensure any suspicious packages or parcels reported to management are assessed and reported without delay to the relevant authorities.
- To be continually aware of, and maintain, the highest standards of personal hygiene and ensure that all team members also adhere to this.
- To attend meetings and training courses as required.
- To consistently ensure that a staff briefing is held daily at the agreed time.
- To adhere to the local municipality hygiene requirements. To ensure that the food delivered to the tables is always of the highest standard and quality.
- To conduct annual staff appraisals without fail.
- To conduct end of probation period reviews as per the local employment laws and agreed timelines.
- To maintain internal staff files with training documents, appraisals, and any other relevant documents.
- To act as a positive ambassador for the business.
- Carry out any other reasonable request asked by the management.
