SUMMARY:
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POSITION INFO:
SUMMARY
Restaurant Manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards. To assist in the day to day running of the restaurant and to help ensure the Village N Life concepts, manuals, SOPs and logs are always kept current and implemented as well as managing and organizing daily restaurant operations with a goal of controlling costs and providing a high-quality experience to customers. Areas of operation range from personnel management to cook and waiting staff coordination to inventory management.
MINIMUM REQUIREMENTS
QUALIFICATION: Grade 12 or equivalent
Accommodation Certificate/Hotel School diploma is advantageous.
EXPERIENCE: Previous experience in the same or similar position in a 4/5-star hotel
Familiar with all duties and procedures in a restaurant Environment
MS Office (Word, Excel and Email) is essential
Opera experience is advantageous
Competencies
Communication: Verbal Communication
Comprehension
Cognition/Thinking: Decision Making and Judgement
Problem Solving
Interaction with Others: Influencing Others
Relationship Building
Personal Effectiveness: Adaptability and Flexibility
Attention to Detail/Quality
Results Focus and Initiative
Management/Leadership:
Coaching and Mentoring
Fiscal Accountability
DUTIES AND RESPONSIBILITIES
Service Levels
- Ensure service levels are maintained and sustained in the Restaurant and Front Office.
- Manage Dining room, catering and ensure that tables are always setup correctly.
- Communicate with service, kitchen staff and reception staff regarding reservations and special events, check-ins and check-outs.
- Ensure staff training is updated and signed for and that all evidence is in each staff members personnel file.
- Coordinate daily Front of the House and Back of the House restaurant operations
- Respond efficiently and accurately to customer complaints
- Organize and supervise shifts
- Appraise staff performance and provide feedback to improve productivity
- Ensure compliance with sanitation and safety regulations
- Control operational costs and identify measures to cut waste
- Implement policies and protocols that will maintain future restaurant operations
- Process payroll and maintain all relevant records
- Ensure all employees are working within outlined operating standards
- Report on financial performance, inventory, and personnel
Aesthetics
- Maintain the Aesthetics Manual for food and beverage.
Facilities
- Maintain the Facilities Management Manual for food and beverage.
Administration
- Producing management reports as required.
- Sign off monthly income statements.
- Be familiar with guests staying at the hotel and walk-in cliental.
- Maintain the F&B staff HR files and other HR related matters as below.
- Maintain the events store for the property.
Marketing and Sales
- Inform and enquire if guests are part of the VNL Leisure Club.
- Recognise guests who regularly visit the bar/restaurant.
- Upsell F&B, accommodation and tourism services.
- Inform guests of current specials and upcoming events.
- Ensure that food and beverage staff are aware of specials and upcoming events.
Human Resources
- Schedule staff hours and assign duties for staff by drawing up the weekly roster.
- Ensure that all staff work the minimum number of contractual hours per month.
- Establish standards for personal performance and customer service.
- Assist in recruitment of staff within agreed man-plan.
- Training and testing of staff.
- Maintain dress code standards.
- Assist in conducting performance appraisals/HR Statuses.
- Progressive and constructive discipline in conjunction with HR.
- Maintain staff files.
Financial
- Ensure quality and concepts are implemented and maintained.
- Ensure stock control system is maintained.
- Daily beverage counts and variance reports to be signed off.
- Keep track of monthly and annual budgets to assist in making targets.
- Signing off staff hours and payroll adjustments where necessary
Management
- Do Duty Manager shifts where you would be representing the company as “the most senior person on property.”
- Take ownership of budgets and cost control methods to minimize expenses
- Leading front-of-house and back-of-house teams
- Sign off weekly and monthly stock takes
- Gratuity control and allocation
- Hiring and onboarding new employees
- Implement innovative strategies to improve productivity and sales
- Run all special events alongside events manager
- Ensure that all SOPs and policies are adhered to on property.
- Micros day and reports and account balancing
- Responsible for all guests’ needs as requested.
- Meet their needs and think of what they might want before they even ask for it.
- Present the bill to guests upon request or the conclusion of their meal.
- Ensure to give every guest a “guest bill” once payment has been finalised.
- Ensure that your bills processed for the shift corresponds with your received money at the end of every shift.
- Training all staff on service standards and upkeep thereof
- Promoting and marketing the business
- Liaising with customers, employees, suppliers, licensing authorities and sales representatives
REVIEW CRITERIA:
- Appearance
- Product knowledge
- General knowledge to complete duties
- Communication to staff
- Communication to Management
- Monthly reports
- Meeting deadlines
ALLOCATED PORTFOLIOS AND CUSTODIANSHIPS
- SOP management and implementation
- Staff Rostering
- Staff Payroll
- Web register
- Dine plan Management
Budgeting and forecasting
To apply for the position, please forward a motivational letter, an updated CV with a picture of yourself to
**Please note that only successful candidates will be contacted. Should you not hear from us within 5 days – please consider your application unsuccessful**
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