Position: Assistant Food and Beverage Manager (A'la Carte Restaurant)
Salary: Market related
Location: Kameeldrift, Pretoria
Job type: Permanent
Industry: Hospitality
Reference Number: RDT.K.AFBMA.07082024
COMPANY DESCRIPTION: Our client, an upmarket Hotel and Conference Center in Pretoria, has a vacancy for an Assistant Food and Beverage Manager (A'la Carte Restaurant) to join their team as soon as possible.
JOB DESCRIPTION: To give quality service, both to customers and colleagues, to provide and maintain the services of food and beverage and other support facilities for restaurants and banquets according to standards specified by the hotel and departments, adhering to company and statutory regulations. Restaurant Manager responsibilities include maintaining the restaurant's revenue, profitability, and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and customer-service standards.
MAIN DUTIES & RESPONSIBILITIES: Lead all aspects of the business, delivering a high-quality menu and motivating staff to provide excellent customer service. Maintain the restaurant's revenue, profitability, and quality goals. Ensure efficient A'la Carte restaurant operation and maintain high production, productivity, quality, and customer-service standards. Oversee the dining room, check-in with customers, and balance seating capacity. Maintain working knowledge of employee handbook, policy, and procedure manual. Provide high-quality and consistent service to both internal and external customers. Have extensive knowledge about the products in circulation that are on offer. Maintain hygiene in back of house areas, kitchens, and storerooms. Ensure cleanliness in front of house and back of house food and beverage areas. Look after operating equipment, ensuring it is packed away correctly and locked away if necessary. Maintain a high level of personal hygiene and appearance. Work safely, adhering to all hotel health and safety precautions. Attend hotel and/or departmental meetings and training sessions when necessary. Maintain a cleaning schedule for fridge seals, cupboards, glasses, coffee machines, and general areas. Dispose of waste before, after, and during events or the opening and closing cleaning down procedures. Work in cooperation with other departments, developing and maintaining effective working relationships. Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Responsible for restaurant equipment. Control operational costs and identify measures to cut waste. Appraise staff performance and provide feedback to improve productivity. Create detailed reports on weekly, monthly, and annual revenues and expenses. Promote the brand in the local community through word-of-mouth and restaurant events. Train new and current employees on proper customer service practices. Implement policies and protocols that will maintain future restaurant operations. EDUCATIONAL REQUIREMENTS: Grade 12 Hospitality Diploma EXPERIENCE AND SKILLS REQUIRED: Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager, or similar role. Management skills and experience in both front and back of the house. Familiarity with restaurant management software. Experience in A'la Carte service and strong beverage & wine knowledge. Room service experience. Guest-oriented with good technical understanding. Understanding of stock count processes, numerical data, and written information. Must be able to work long hours, night shifts, and weekends to meet operational requirements.
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