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Manage all FOH and BOH operations to ensure seamless service.
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Allocate shifts and provide on-site training for staff.
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Deliver exceptional customer service and enhance guest experience.
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Control stock and manage inventory efficiently.
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Oversee financial duties related to restaurant operations.
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Ensure compliance with health and safety regulations.
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Host and manage the floor/dining room environment.
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Implement marketing strategies and specials.
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Assist with guesthouse production and deli operations.
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Remain on site throughout operational hours to supervise and respond promptly to any issues.
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Minimum of one year management experience in the Hospitality or Service industry.
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Strong references from previous employment.
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Ability to multitask effectively during service hours.
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Excellent verbal and nonverbal communication skills.
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Proactive in handling complaints, conflict resolution, and communicating clear solutions.
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Quick thinker with strong problem-solving skills.
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Calm under pressure with meticulous attention to detail and hygiene standards.
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Naturally neat, organized, and punctual.
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Passionate about food and people; a natural team player with an extroverted personality.
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Skilled in selling and upselling to guests.
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Physically fit, comfortable working antisocial hours, standing for extended periods, and staying on site as required.