Service Manager - Hermanus

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<
  
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