Detailed Responsibilities

Supervise Staff: 

• Overall supervision of staff in the department through scheduling to ensure efficient operations and high productivity levels in both bars and restaurant. Conduct taste panels and menu classes daily for restaurant.

Customer Service: 

• Ensure excellent customer service, promptly addressing any complaints or issues and through continuously soliciting feedback from guests

Inventory Management:

• Ensure proper records are maintained of operating stock, adequate stock levels maintained in operation, order for supplies and minimize waste and breakages.

Health & safety Compliance:

• Ensure health & Safety Standards are maintained, cleaning programs followed strictly. Manage an effective repair and maintenance program through the use of work orders, inspections, etc.

Revenue & Cost management: 

• Ensure the departmental budget is well managed and controlled, properly execute revenue and check control procedures on shift and that revenue targets are met.

Quality control: 

• Ensure consistent service delivery to guests through use SOP’s.
• Conduct frequent training of staff to ensure enhanced product knowledge on menu and bar items.

CANDIDATE PROFILE

Qualification:

• A minimum of Food & Beverage Service & Sales certificate from a reputable training institution

Experience:                    

• A minimum of three (3) year experience in a similar position.