Our client in Franschhoek is recruiting for a Restaurant Supervisor.
MAIN RESPONSIBILITIES
Service
Ensure an updated in-house guest list is collected at the beginning of each shift.
Ensure the F & B Handover book is read to ensure all and any handover is noted.
Ensure opening procedures of the department are adhered to precisely.
Preparation & supervision of the mise en place for each meal period.
Ensure all guests are greeted and dealt with in accordance with standards and training manual.
Ensure guests satisfaction on allocating tables whenever possible.
Ensure the booking sheet is managed in an efficient way, with tables allocated equally between restaurant stations.
Be fully aware of the table allocations and special requests during service.
Ensure regular guests are recognized and greeted accordingly by all staff members.
Ensure courtesy to guests at all times.
Inform all members of staff in the department / on shift of any Special Attention Guests and special tasks / requests to be carried out. Follow up on these requests and close the circle to ensure that tasks are completed to Standards.
Ensure all guest orders are taken in accordance with standards and training manual.
“Sell” rather than “order take” at each appropriate opportunity and always respond positively to non-menu items requested.
Ensure the food and beverage service to guests is of the expected standard, maintaining their reputation.
Have complete knowledge of the menu and wine list and be able to advise clients, if required.
Ensure that the wine list and menu are always up to date, conforming prices with POS, and wines available, always coordinating with the F&B Manager / Restaurant Manager
Communicate with the Head Chef / Restaurant Manager to discuss the progress of the day to day business and to pass on any comments of the guests regarding food quality and presentation.
Report any complaints/comments to the Restaurant Manager
Hold briefing, de-briefings, with the Restaurant team before/after service in absence of the Restaurant Manager
Collect float, issue float and complete waiters cash up at the end of waiters shift according to the established procedures.
Participate in the planning and development of any future events in the restaurant or in the hotel.
Acknowledge and bid farewell departing guests, leaving them with a good and professional lasting impression.
Ensure closing procedures of the department are adhered to precisely.
Ensure all relevant information is communicated in the F & B Handover book (pax per dining period, any issues, any requests)
Human Resources
Assist the Restaurant Manager in the departmental induction and all staff training and development according to standards and training manual.
Ensure all staff report for duty punctually, well-groomed and in the correct uniform to present the correct impression to all guests.
Assist the Restaurant Manager in all projects and objectives as well as taking over some of the administrative duties.
Promote and facilitate a good and respectful working environment within the department and maintain a good working relationship with all other departments in the Hotel.
Ensure the highest standard of grooming at all times.
Ensure a well-rounded understanding of the hotel’s regulations.
Attend the necessary meetings/training courses as required.
Adhere to and maintain all company policy and procedures.
Co-ordinate the team working hours, in accordance with the working time policy.
Administration and control
Deputies in absence of the Restaurant Manager in all aspects relating to the day to day running of the Restaurant.
Liaise with the Restaurant Manager on time keeping and absenteeism of all staff within the department.
Ensure that shifts are sufficiently staffed when on duty as well as for the shift to follow (facilitate shift scheduling in the event of staffing calling in sick)
Ensure all telephone reservations (from guest service assistant) and inquiries are dealt with in the correct manor.
Ensure all relevant guest’s correspondence and comments of all arriving guests are noted and communicated with the team.
Ensure all reservation and messages are accurate and communicated, with handover when needed.
Ensure the Restaurant has the necessary equipment before the start of each service.
Ensure all operating equipment is handled carefully avoiding abuse and minimizing breakage.
Ensure the Restaurant and all its contents are maintained in a clean state and in good repair at all times
Assist on maximizing table occupancy and sales revenue whenever and wherever possible.
Have a complete knowledge of the Restaurant P.O.S. system and be responsible for all end-of-day procedures, as well as all guest settlements, voids, discounts, corrections and adjustments within the assigned authority level.
Be actively involved in running an efficient and effective restaurant operation, carrying out any reasonable task requested by the Management in order to assist with the smooth operation of the restaurant, hotel operations and to ensure good teamwork throughout.
Assist in end of month stock take counts
Ensure stock counts are done correctly on every shift, and that stock balances.
Stock requests are done accurately and according to established procedures.
Accurate record of stock requests and stock transfers are kept.
Health and Safety
Ensure that all potential and real hazards are reported immediately and rectified.
Be fully conversant with all departmental fire and emergency procedures.
Emergency procedures are rehearsed repeatedly with attendance records, implemented and enforced to provide for the security and safety of guests and employees.
Ensure the safety of the persons and the property of all within the premises by applying Hotel Regulations, by strict adherence to existing laws, and by anticipating possible and probable hazards and conditions and either correcting them or pre-planning against them.
All staff within the department must be trained in a manner, which is safe and unlikely to give risk of harm or injury to selves or others.
Stimulate and encourage a general awareness of Health and Safety in relation to all tasks and activities undertaken in the department.
Ensure that all members of the department maintain the highest standards of personal hygiene. Be fully conversant with the hotel hygiene policy.
Please forward your cv, qualifications, references, salary expectation and photo to:
