Job Purpose: To oversee the smooth running of the Restaurant, and all other Food and Beverage outlets.
They will also be in-charge of the daily operations of the Waiters / Waitresses and Stewards, while maintaining the set standards for guests’ satisfaction, quality assurance and asset protection
Main Responsibilities
In charge of all junior staff working within his/her section including Waiters, Waitresses and Stewards.
Training of waiters in the use of computerized point of sale system, food and menu knowledge and top class service techniques.
Tasking staff working under him /her by coming up with the outlets opening and closing duties and distributing each among staff.
Recommends staffing requirements in the restaurant.
Ensures the restaurant is clean at all times including all the windows, wall hangings and drinks cabinets.
Inspects the food before it goes to the guest and ensures it is of the right quality and quantity.
Arranges and holds briefings on a daily basis before service.
Ensures the safety and proper use of all the equipment within the restaurant including Television sets, fridges, computers and all other electronics.
Ensure all plants are watered and are in good conditions.
Check service staff uniforms and general grooming and ensure all uniform requirements are met.
Check table symmetry, tilting and alignment in all stations.
Reports any repairs to the management for necessary action.
Ensure the utmost cleanliness of the restrooms, and fill in the hourly washroom checklists after inspection.
Update the timetable and daily shift allocations.
Handle all customer complaints using the 4 step procedure.
Report all kinds of disciplinary issues .i.e. lateness, absconding, theft, insubordination and any other gross misconduct
Key Performance Indicators of this Position
Constantly monitor performance of all staff working under his/her section including Waiters, Waitresses and Stewards.
Trained waiters in the use of computerized point of sale system, food and menu knowledge and top class service techniques.
Daily allocation of tasks to junior staff by coming up with the outlets opening and closing duties and distributing each among staff.
Accurate and up to date record of the restaurant inventory including chairs, tables, cutlery, crockery and crystals.
Forecast and develop quarterly staffing plan for the restaurant.
Monitor daily cleaning of the restaurant including all the windows, wall hangings and drinks cabinet.
Inspects the food before it goes to the guest and ensures it is of the right quality and quantity.
Arranges and holds briefings on a daily basis before service.
Safety and proper use of all the equipment within the restaurant including Television sets, fridges, computers and all other electronics.
Safe custody for all restaurant keys and the restaurant safety.
Take necessary action on reported repair and maintenances needs within 24 hours.
Job / Functional Skills
Ability to work efficiently under pressure
Analytical skills and attention to details
Leadership and integrity
Good communication skills
Interpersonal skills and team spirit
Supervisory and people management skills
Conflict resolution skills
Passion for customer service and staff motivation
Good computer skills
Academic Qualifications & Experience
Diploma/Degree in Food and Beverage service and sales or Service Advanced from a recognized institution
Two years’ work experience on supervisory level in a restaurant set up
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