Restaurant Manager in the Winelands - N/A

Tuesday, 24 August, 2021
anonymous    
Stellenbosch  

A well-established restaurant and wine farm in the Stellenbosch area is looking for a Restaurant Manager

Job Summary: To assist the General Manager & Owner to lead and organise the Restaurant Team with the main responsibility overseeing the Restaurant and Bar Operations, supervises daily restaurant operations, maintain sanitation standards and assists servers and hosts on the floor. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.  

Minimum Requirements:

Minimum of 4 years Experience in similar position 

Good Communication and Team Organizer

Own transport

Excellent computer literacy skills 

Relevant admin experience  

Contactable references 

Will be required to work shifts (incl weekends and nights)

 

Leading Food and Beverage Team 

Utilises interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. 

Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. 

Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. 

Develops specific goals and plans to prioritise, organise, and accomplish your work. 

Ensures and maintains the productivity level of employees. 

Provides the leadership, vision and direction to bring together and prioritise the departmental goals in a way that will be efficient and effective. 

Supervises and manages employees. 

Manages all day-to-day operations. 

Understands employee positions well enough to perform duties in employees' absence. 

Monitors and maintains the productivity level of employees.

Ensures compliance with all restaurant policies, standards and procedures by training, supervising, follow-up and hands on management. 

Ensures compliance with all applicable laws and regulations. 

Ensures compliance with food handling and sanitation standards.  

Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. 

Establishes guidelines so employees understand expectations and parameters. To ensure that an efficient system of storage and issuing of stock is maintained and to investigate, remedy and control any shortfalls  

Controls operating equipment through correct handling, storage and regular stock counts, in order to minimise loss through waste, theft and breakage

Maintain and improve the high standard of hygiene, cleanliness and presentation of restaurant storage areas

 

Ensuring Exceptional Customer Service 

Provides services that are above and beyond for customer satisfaction and retention. 

Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. 

Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. 

Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. 

Empowers employees to provide excellent customer service. 

Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. 

Handles guest problems and complaints. 

Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. 

Ensures corrective action is taken to continuously improve service results. 

Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. 

Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return).   

 

 Additional Responsibilities 

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 

Analyses information and evaluating results to choose the best solution and solve problems. 

Assists servers and hosts on the floor during meal periods and high demand times. 

Recognises good quality products and presentations. 

Supervises daily shift operations.

Liaise directly with relevant areas within the business for menus and wine recommendations and to ensure that all parties are aware of forthcoming events;

Liaise with the guests and host on site meetings in order to discuss the events; 

Compile function sheets for distribution and ensure relevant details are obtained from the guest advising and assisting them if necessary; 

Participate in meetings with the operations team to discuss the forthcoming events to ensure a smooth handover

Overseeing large events and planning thereof 

Food & Liquor profit margins are maintained at all times

 

- Send CV + recent head n shoulders photo to gm@lepommier.co.za