RESTAURANT SUPERVISOR - 5 STAR HOTEL - FRANSCHHOEK

Main Responsibilities:

• Ensure that opening and closing procedures are followed precisely, and daily shift procedures are completed.
• Manage table allocations efficiently, ensuring guest satisfaction and equitable distribution between restaurant stations.
• Ensure all guest orders are taken per SOPs, promoting menu items and responding positively to non-menu requests.
• Coordinate with the Restaurant Manager/Group Operations Manager to ensure the wine list and menus are up to date.
• Lead pre- and post-service briefings.
• Assist in the induction, training, and development of staff according to The Leeu Collection standards.
• Assist with projects, objectives, and administrative duties.
• Attend necessary meetings and training courses.
• Ensure shifts are adequately staffed, facilitating shift scheduling when necessary.
• Assist in end-of-month stock counts, ensuring accurate stock records.
• Report and rectify all potential and real hazards immediately.
• Be fully conversant with departmental fire and emergency procedures.
• Apply hotel regulations and laws to ensure the safety of guests and employees.

Experience and Skills:

• Matric Certificate
• Wine certificate would be advantageous
• Previous experience in a supervisory role within a fine dining or Hotel restaurant or hospitality environment.
• Excellent knowledge of food and beverage service standards.
• Proficiency in using restaurant POS systems.
• Preference will be given to candidates from Franschhoek and neighboring areas

Inherent Requirements:

• Management skills
• Training and Coaching skills
• Attention to detail
• Problem solving abilities
• Time Management
• Ability to work under pressure
• Sales and financial acumen