Employer Description
An artisanal Grocer and Restaurant offering rustic, fresh produce locally sourced.
Job Description
You will be responsible for the following:
Motivate and uplift staff, Training of waiters, Set daily sales targets, Produce performance reports, To be aware of departmental targets and objectives, and strive to achieve maximum turnover, ensuring guest satisfaction, To ensure that cashing up procedures are strictly adhered to, Meeting budget – sales, labor cost, food cost, Assertive in a polite manner, Ability to lead a team without disrupting a service or create a negative environment, Promote and market the company in good light, Opening and closing procedures, Strong admin skills, Good time keeper, Pro-active planning to achieve objectives, To manage the team in the service of food and beverage and ensure that all the standards are maintained, To ensure that there is quality presentation and service of all food items, To liaise with the chef & barista of any out-of-stock items prior to service, To ensure that all food leaving the kitchen is of the highest quality, To ensure that tables are cleared and cleaned immediately after the guests’ departure, To ensure that the billing procedure and payment are correct and adhered to, To ensure that the restaurant opens at the stipulated times and that all pre-service activities have been carried out, To ensure staff arrive at work timeously and in full uniform, To ensure that all staff are aware of their job descriptions and that current procedures are enforced, Ensure that stations are set up and ready, All retail shelves, fridges and freezers are correctly stocked, neat and presentable, That waiters are always on the floor and never near the barista or sculler area, unless waiting for an order that is ready.
Qualifications
- Matric
- Diploma in Hospitality Management
Skills
Minimum 3 years experience in a management role, Microsoft Office, POS know how, Diploma in Hospitality Management would be advantageous although not a must, Driver''s License.
Benefits
- Incentive for reaching targets
- Low food cost
- Staff performance etc.
