Assistant Restaurant Manager/ FoH Manager

Responsible for ensuring that the guest experience from arrival to departure is seamless in accordance with all policies and procedures set.

Responsibilities include overseeing daily operations, ensuring employee productivity, monitoring efficiency of all processes and creating a positive work environment for employees. You will also meet regularly with upper management to stay up-to-date with organizational changes, issues and improvements.

To be successful in this role, you’ll need management skills and experience in both front and back of the house. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Make sure all comply with health and safety restaurant regulations. Take over management of the bar.

We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences and you will ensure all operations flow smoothly and help us meet company goals.

Responsibilities:

• Ensure the highest standards are kept in guest service, cleanliness and maintenance standards
• Monitor all Front of House employees to make sure all guests receive prompt and personal recognition
• Oversee all Guest Relations processes
• Scheduling shift roster and assigning tables to waiters, organize and supervise shifts
• Opening and closing the restaurant
• Ensure that all guest queries are taken and processed in a speedy and efficient manner
• Ensures that all Front of House staff adhere to the established policies and procedures of the restaurant
• Ensure attention to detail in all tasks given
• Comply with all health and safety regulations
• Identify customers’ needs and respond proactively to all of their concerns
• Report on management regarding sales results and productivity
• Control operational costs and identify measures to cut waste
• Train new and current employees on proper customer service practices
• Implement policies and protocols that will maintain future restaurant operations
• Estimate future needs for goods
• Monitoring inventory and ensuring that all beverage supplies and other restaurant essentials are adequately stocked.
• Organizing the bar and filling the fridges and need beverage stock before service and after service
• Ensure that there is sufficient amount of back up cold beverage stock available
• Organizing and maintaining the beverage stock store
• Execute an accurate stock take weekly
• Give recommendations on wines
• Coordinate with kitchen staff to ensure timely service
• Ensure accurate billing and cash handling procedures
• Manage restaurant’s good image

Requirements:

• Must reside in the Saldanha bay Municipality area or be willing to relocate and find housing on your own costs.
• High school diploma or equivalent. Hospitality Management qualification advantage
• At least 3 years previous experience working at Front of House or Restaurant management
• Must have reliable transport to and from work
• Must be healthy and sober life style, strong and fit and energetic
• Must be fully bilingual, speaking and understanding English and Afrikaans
• Proficiency in using point-of-sale (POS) systems
• Passionate about the hospitality industry
• Excellent interpersonal- & communication skills, written and verbal.
• Ability to maintain a professional working relationship with all departments and across cultures and religions
• Ability to work in a fast-paced environment
• Strong, quick and efficient problem-solving skills
• Able to deal with very distinguished clientele
• Honesty, Flexibility and Accountability
• Professional manner and attitude
• Must be well-presented. Natural warmth and friendliness. Friendly, helpful and outgoing
• Punctual & self-disciplined
• Extreme attention to detail
• Good basic computer & administration skills
• Flexible to work night shifts, weekends, and holidays
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Excellent conflict resolution abilities
• Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff. Good knowledge on wine, grape cultivars, wine service etiquette and food and wine pairings
• Extensive knowledge on stock take and stock handling