Assist the Restaurant Manager in managing the venue as a retail extension of the brand in the form of wine tastings, wine sales & wine education, communication and consumer experience; • Achieve targeted sales and maintain costs in line with the agreed budgets; • Basic management of venue, i.e. overhead stock control, cash management (including petty cash), cleaning & preparation at opening and closing; • Assist with staff roster and proper rotation within budget; • Reconcile cash sales with system every day; • Maintain optimum stock levels as per POS system; • Stock control and rotation of food & menu items; • Ensure health & safety compliance to regulations are upheld; • Ensure proper safety standards are upheld; • Manage consumer complaints with urgency and sensitivity; • Managing bookings & correspondence timeously; • Oversee relevant Markets, Attend Festivals & Wine Shows;
Grade 12 with at least 2 years’ experience in Hospitality Industry; • Good management and communication skills; • Attention to detail; • SAP experience advantageous; • Own reliable transport • Prepared to work shifts