Duties and responsibilities
• Ensures that the Restaurant is open on time and ensures the Club Master system is always
operational
• Ensures the Restaurant and Halfway House are well always maintained, clean, tidy work and
service areas. This includes fridges/service areas/dining areas/bar areas. Ensure the cutlery
and crockery is clean and in good condition for use by customers. Bars are stocked within the
required stipulations.
• Schedule resources (Rostering) and assign duties considering busy periods, events, and
operating hours to ensure that the F&B department is sufficiently staffed and able to meet
operational requirements. Walks the floor and assists with serving when required.
• Debriefs staff prior to the shift and coordinates staff meetings as and when required.
• Manage all Restaurant – Front of House staff. This includes Supervisors, and
waitrons/bartenders/cashiers, cleaners. Ensure the restaurant staff’s conduct is acceptable
and follow relevant disciplinary actions to address concerns.
• Establish standards for optimal staff performance and conduct performance reviews. Ensure
poor performance management takes place with staff that underperform.
• Ensures that staff are trained and retrained on customer service levels and expectations,
menus and beverages. Waitrons/ Bartenders always provide prompt and efficient service.
Assists in new menu implementation
• Ensure compliance with health and safety regulations regarding serving, conforms to liquor
licence regulations, building maintenance, theft and burglaries. Fire and evacuation drills are
known and understood by staff.
• Ensure entertainment is booked when required (Music / Band)
• Ensure cash-up processes are followed and balancing at end of the day is accurately
accounted for. Covers are processed correctly.
• Ensures superior customer service and customer experience. Solicits guest feedback.
Proactively addresses customer complaints and ensures customer feedback is positive.
Builds strong relationships with regular customers.
• Works closely with Food and Beverage Manager and Executive Chefs to enquire about
customer experience and areas of improvement to ensure that the Restaurant experience
attracts and retains customers. Making recommendations on industry norms and/or trends
• Any ad hoc duties that may be required from time to time
Minimum Requirements
• Matric
• MS Office
• Hospitality qualification
• Valid driver’s licence
• 3 years of Management experience
• Hospitality Point of Sale system. Club Master being advantageous
Other Skills
• Leadership
• Excellent Communication and Organisational Skills• Displays a Calm & Courteous demeanour to customers
