Key Responsibilities: Operational Management
- Prepare and manage weekly shift rosters for waiters and barman.
- Coordinate the entire restaurant operation during service, including daily cash-ups and smooth shift transitions.
- Prepare daily and weekly operational reports, including staff control, food control, and sales analysis.
- Ensure restaurant ambiance by managing lighting, background music, table setup, service ware quality, and flower arrangements.
- Monitor and maintain property standards (e.g., ice machines, wine fridges, air conditioners) and report maintenance issues immediately.
Guest Experience
- Provide menu and wine recommendations to guests, with a strong focus on storytelling and guest interaction.
- Maintain excellent guest relations, respond promptly to complaints, and engage with online platforms such as TripAdvisor.
- Ensure professional, attentive, and courteous service in line with the highest hospitality standards.
Staff Management & Training
- Manage front-of-house staff, oversee training, ensure adherence to grooming and uniform standards.
- Enforce restaurant policies, supervise performance, and conduct disciplinary actions when necessary.
- Facilitate on-the-job training and ensure all staff understand the brand, menu composition, and wine pairings.
Beverage Program & Wine Stewardship
- Maintain and update wine, beverage, and digestif lists; ensure critical vintage wines are promoted and sold.
- Manage wine cellar appearance and inventory; ensure accurate stock records and timely reorders.
- Conduct staff training on wine knowledge and food pairings.
- Handle corked/spoiled wine returns and process supplier credits.
- Promote off-premises wine sales and meet beverage revenue targets.
Stock Control & Asset Management
- Weekly cutlery count and monthly OE (Operating Equipment) inventory of all department assets.
- Conduct weekly/monthly beverage stock control and inventory management.
- Maintain accurate stock forms and ensure new deliveries are properly recorded and stored.
Administrative & HR Duties
- Respond to emails from Directors, clients, and suppliers within 24 hours.
- Accomplish HR objectives by recruiting, training, scheduling, and disciplining employees.
- Attend all required training courses, management meetings, and safety drills.
Minimum Requirements:
- Matric / Grade 12.
- 5+ years of experience in a senior restaurant or hospitality management role.
- Proven leadership and people management skills.
- Solid wine knowledge; WSET qualification or similar is advantageous.
- Strong understanding of food and beverage operations.
- Computer literate (POS systems, stock control, Excel, email communication).
- Strong attention to detail and ability to work under pressure.
Attributes:
- Passion for fine dining and exceptional customer service.
- Organized, proactive, and solution-driven.
- Excellent communication and interpersonal skills.
- Professional appearance and conduct at all times.
Should you not receive a response within 5 days, please regard your application as unsuccessful.