Front of House manager required for Bakery in Stellenbosch - 7613


Stellenbosch based bakery, requires an experienced, hardworking, enthusiastic, sales-driven individual to join our team as Front of House Manager. The ideal candidate should be a self-starter, fluent in English with a good command of Afrikaans, well-spoken, passionate about food & wine, be creative and passionate individual, with strong leadership qualities and a team player.

Principal responsibilities

  • Commit to company vision and values
  • Adhere to company policies and procedures / rules & regulations
  • Attendance – roster to be followed as stipulated
  • Keep good time as per contract of employment
  • Ensure pro-active approach to delivering and maintaining a high standard of service
  • Inter-active and hands on approach to the floor – notice lack of service efficiencies – action and ensure to communicate to the management
  • Actively partake when the training of waiters / baristas/ runners take place to increase productivity levels.
  • Ensure product knowledge levels required is achieved
  • Understanding of the floor plan & table numbers
  • Bookings sheets / functions / layouts, special requests for tables – allocated reservation system, Dineplan
  • Ensure early communication of possible problems with the kitchen/bar/customers to management to prevent customer complaints
  • Pre-empt needs of customers – excellent customer care & focus
  • Actively partake in action plans implemented by management, short / long term
  • Correct handling of equipment
  • Ensure excellent teamwork with fellow employees / value and respect others
  • Ensure to answer the phone in a professional manner, know how to take a booking – in a professional manner
  • Stock control – Maintaining par levels and daily counts to be done.
  • Daily cash up – End of day reports, balancing cash, card, Snapscan and EFT payments,
  • Balancing float
  • Communication lines must be kept open at all times.
  • Work together in a transparent manner and confront any situations that may arise as per policy & procedure.

Daily Procedures (open/close)

  • Check allocation of waiters – arrival on time – allocate duties
  • Prepare for pre-shift meeting (gather information required)
  • Allocation of waiters to sections in line with trade expected as well as waiter experience level.
  • Communicate maintenance issues to management
  • Cash up and stock count procedure
  • Before every shift a meeting needs to be held with all the floor staff on the shift.
  • Ensure positive attitude, plan of action, efficient prep, keeping communication between front of house and kitchen open
  • During a busy shift – constantly assess the floor– and prioritise your work- know exactly what is going on at all times.
  • Deal with waiters constructively and appropriately. Deal with waiters mistakes out of sight and ear.
  • Section cleanliness to maintain during shifts according to standard.
  • Ensure host desk / entrance is set-up via standard – enough menu’s – conduct thorough check – clean and presentable – front area to be impeccable at all times
  • Maintain requirements of occupational health and safety act
  • Adhere to hygiene and cleanliness standards of restaurant daily

Please send CV’s with contactable references to Applications close 20 August 2018.