Position Overview:

This leadership role is responsible for maintaining the service standards of the staff and ensuring a memorably good experience for customers. This person is responsible for operations during specific shifts, playing a hands-on role by keeping an eye on the bigger picture. He/she is usually required to complete paperwork as well. Core responsibilities include:

• Ensure service standards are always maintained.
• Maintain hygiene standards for all food and beverage operations.
• Ensure sufficient training is provided throughout the year to maintain high service quality standards.
• Ensure all food and beverage material is kept tidy and well stored.
• Always maintain breakage of material to the strict minimum through associated training and proper storage.
• Ensure briefings are carried out on a daily basis to keep the staff well informed at all times with new promotions, alongside any issues that need to be discussed from the previous day.
• Ensure guest comments/complaints, concerning any department, are forwarded to the relevant department, so corrective action can be taken efficiently and promptly.
• Ensure beverage quality standards meet or exceed guest satisfaction and reflect the theme of the restaurant.
• Ensure FOH team motivation.

A restaurant log book should be completed by the Restaurant Manager and supervisor on a daily basis, containing the following details:

• Number of covers
• F&B revenue
• Total revenue
• Guest complaints during the operation
• Kitchen issues and other external and internal issues

Objectives Brief 

Consistent high level of Health & Safety standards, cleanliness, communication and organizational skills. Ensuring a exceptional guest experience. Accountable for audit and constant training of staff.

Duties

• Constantly abide by all Health & Safety Standards set up by government municipality.
• Complete P.I.C. Certification with passing score.
• Must always have a high standard for guest interaction, respectfulness of local cultures and general understanding that our patrons are GUESTS and not customers.
• Follow all SOPs within company.
• All daily, weekly and monthly reports are to be completely filled out as required.
• Adhere to all audit points.
• Fully responsible for restaurant whilst Restaurant Manager is not on duty.
• Assist in ordering appropriate levels of food and supply stock based on business need while maintaining SOH and ensuring minimal loss.
• Ensure Hospitality staff is properly trained in all facets of their personal AOR and Job Descriptions. This includes personal knowledge and accountability for all direct reports job descriptions.
• To hold staff accountable for all AORs and Job Descriptions.
• To approach all dine in guests, at table, ensuring a positive dining experience.
• Handle guest comments, both positive and those that identify an area of opportunity to ensure that the guests leave the restaurant satisfied.
• Coach and help develop team members; help resolve dysfunctional behavior, facilitate understanding of problem solving and team work. Create and uphold a learning environment.
• Maintain high levels of communication with staff and management following Lines of Communication.
• Adhere to proper use of all chemicals. Ensuring to follow guidelines set on the chemical container label.
• Able to attend to other tasks as deemed necessary by Management.