Job Specification:
- Preparing weekly shift roster for waiters and barman
- Preparing reports at the end of the shift/week, including staff control, food control and sales.
- Responsible for weekly Restaurant cash-ups for sign- off by the FM
- Coordinating the entire operation of the restaurant during scheduled shifts, cash-ups.
- Advising customers on menu and wine choice.
- Maintain ambiance by controlling lighting, background music, glassware, dinnerware, and utensil quality and placement; table flowers, monitoring food presentation and service.
- Managing staff and providing them with training, ensure attire to standard.
- Responding to customer complaints, guest relations.
- Maintaining high standards of quality control, hygiene, and health and safety
- Checking stock levels and ordering supplies.
- Weekly count of all cutlery.
- Monthly OE count of all department assets.
- Ensuring property are always maintained to the highest standard, reporting any maintenance items immediately. Ice machines, wine fridges, Aircon etc. are functioning.
- Respond timeously (24hrs) to Directors/clients/suppliers emails to maintain prompt and efficient.
- Ensure that flowers and table decorations comply with agreed standards.
- Accomplish restaurant HR objectives by recruiting, training, and disciplining employees; communicating job expectations;, monitoring; enforcing policies, organizing shifts.
- 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, linen or other established needs, be they food or equipment.
- To be totally familiar with the composition of all menu items and brand story.
- To serve food and beverages in accordance with laid-down standards, but above all in a professional, courteous manner.
- To clean tables and ensure they are cleaned as soon as it is apparent that customers have finished their food or drink with an acceptable balance between speed, yet allowing customers to finish their meal without feeling rushed.
- 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 practise good customer relations, assisting the guest in any way which does not adversely affect other customers.
- To take part in any fire or evacuation drills and ensure complete familiarisation with all exits, including those normally used by customers, as well as fire escapes.
- Carry out on-the-job training to ensure subordinate staff can carry out their duties.
- To attend meetings and training courses as required
- Be responsible for maintaining a top flight wine list, wine and Advising customers on menu and wine choice, and other beverages to guests and the wine sales off premises. Offering and promote the digestives.
- Work towards target revenue per guests and revenue per month.
- Maintain and update wine and all other beverage lists.
- Ensure wines off critical age get sold. Establish sommelier recommendation. Check pricing is up to date.
- Train front of house and chefs about wine / wine matching. Make sure all service staff knows which wines to recommend to each dish of the menu.
- Weekly / monthly stock control, inventory. Update continuously all stock forms.
- Return wines to suppliers and issue credit for corked and spoiled wines.
- Keep wine cellar (private dining room) of immaculate appearance and order. Make sure new deliveries are stored immediately and update on the wine and inventory list.
- Become a Ambassador.
Requirements:
Must have Restaurant Management experience
Must have a Valid Driver's License and Own Transport
Must have experience working in a Bistro-Fine dining restaurant