Job Purpose:
To lead, manage and support the Leopard Bar operations and Mini Bar service on a day-to-day basis.
Employee Value Proposition:
This challenging position offers variety and freedom from repetition and opportunities to be assertive within the dynamics of a strong team where you meet and interact with new people daily; whilst operating within clearly defined standards and expectations; where your specialised bar expertise can be recognised.
Organisational Positioning:
Department: Food and Beverage Department
Reporting to: Food and Beverage Manager
Location: The Twelve Apostles Hotel Premises
Key Performance Objectives:
To manage the Leopard Bar Team in accordance with Red Carnation Hotel Management principles by:
Ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and taking personal responsibility for every guest and staff situation, seeing it through to its solution.
Ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner, nurturing a positive and honest relationship with employees to achieve the highest performance of excellence and high levels of staff retention.
Being actively involved in the training and development of each team member by supporting their learning through on-the-job application and coaching, making them available for all appropriate training opportunities, and holding team members accountable for the learning they have successfully assimilated.
Applying performance management and corrective action tools in accordance with the Hotel's Code of Conduct, exhausting all opportunities to correct and support staff before utilising avenues for employment termination.
Ensuring that staff are rostered according to the peaks and troughs of the business, maintaining sufficient labour to meet high guest service standards while keeping labour costs to a minimum; ensuring staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows for work/life balance and high morale; and ensuring roster flexibility to adapt to unscheduled absences while recording all attendance correctly and timeously on Net TimeSheet.
Recommending updates to hotel policies and procedures to maintain high standards and provide the best possible service to guests, and implementing improvements where required.
Supporting and leading the Leopard Bar team.
Managing staff and the outlet operation on a day-to-day basis ensuring that:
Guest service is in accordance with Red Carnation Hotels standards.
Mise en place requirements are completed in accordance with SOP.
Operating equipment is correctly managed to ensure sufficient stock and minimal breakages.
Corrective action is taken when staff do not meet the standards.
Beverage stock movement is correctly and accurately tracked, as well as captured on FnBShop.
End of service cash-ups and float management are completed in accordance with SOP.
Coordinating special requests and extraordinary tasks in accordance with SOP.
Monitoring and reporting cover counts and average spend trends.
Actively proposing promotional ideas regularly and driving the sales and upselling culture of the restaurant to ensure an exceptional guest experience and the financial health of the business.
Ensuring all guest inquiries are responded to within the response guidelines of Red Carnation Hotels.
Job Type: Full-time
Application Deadline: 2024/11/07
#J-18808-Ljbffr