WINE SPECIALIST and HOSPITALITY OPERATIONS MANAGER - Paarl WinelandsDate Job Posted: 07-Aug-2024Location: Paarl WinelandsThis upmarket and stylish new leisure, wine and dining destination in the Paarl Winelands offers elegantly plated Mediterranean influenced cuisine with a unique selection of individual and shared plates – each reflecting the character of the wine and the season and the farm itself. The internationally renowned Executive Head Chef also offers tailored Wine Tasting menus with 5 or 7 courses.ProStaffSelect are in search of a SENIOR WINE SPECIALIST & HOSPITALITY OPERATIONS MANAGER who is highly polished in all areas of Wines and Fine Dining Cuisine. A proficient, dedicated and passionate service professional to oversee, manage, motivate and develop excellence.REQUIREMENTS:Tertiary qualification in Food Services / Hospitality Management;6+ years previous Restaurant Management AND Wine Sommeliering experience within 5* high profile / EAT OUT Top 20 establishments;Excellent interpersonal and communication skills in English, both written and verbal;WSET Level 3 or similar wine qualification;Well-presented, service focused with the ability to deal with a very distinguished clientele;Ability to solve problems and find solutions;Stress tolerant and able to work under pressure;Shows refinement and attention to detail;High standards of ethical conduct, i.e. honesty, integrity and sensitivity;Self-disciplined with excellent planning and organizing skills;Alert, pre-emptive and innovative;Flexible to work evenings, weekends and holidays;Exceptional knowledge of food and beverages, including dietaries, bar and wine varietals;Team management & training abilities.RESPONSIBILITIES:GeneralCoordinate daily Front of the House restaurant & Tasting Room operations;Deliver superior service and maximize guest satisfaction;Respond efficiently and accurately to guest complaints;Organize rosters and supervise shifts;Ensure compliance with sanitation and safety regulations;Engage with the guests and responding to their needs as required;Responsible for stock flow and budgeting;Manage all staff related issues, such as performance management, disciplinary issues, grievances etc with the HR department;Responsible for staff recruitment, appraisals and productivity;Training and quality control of staff on new items and ideas;Come up with innovative ideas to promote and advertise the restaurant;Manage a close relationship with the Head Chef and all back of house staff;Responsible for overseeing efficient cash-ups and managing budget with the Finance Department;General administrative duties, including record keeping, ordering of staff uniforms, processing emails, meeting with suppliers.Management and AdministrationEnsure that all (SOP's) safety, sanitation, energy management, preventive maintenance and other standards are consistently met.Approve the menus proposed by the Head Chef for all outlets, functions and special events.Ensure strict compliance to all Hygiene and Safety legislation requirements.Ensure that all legal requirements are consistently adhered to.Develop and implement policies and procedures for the food and beverage department outlets.Review techniques for food preparation and presentation to maximize guests' satisfaction and to minimize food costs.Address guest complaints and advise the CEO on appropriate corrective actions taken.Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities.Approve all department invoices before submitting to the accounts department.Ensure that an accurate reservation system is in place.Consistent training regarding handling procedures to insure minimal crockery breakages and food waste.Serve as an ad-hoc member of appropriate sub committees when required.Greet guests and oversee actual service on a routine, random basis.Human ResourcesEnsure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented.Develop on-going professional development and training programs for food production, service and bar production.Audit and approve monthly payroll and weekly staff rosters.Manage the long- and short-term staffing needs of the department.Supervise the remodeling, refurbishment, and other building design enhancements applicable to food and beverage service.Monitor employee dress codes according to policies and procedures.Carry out disciplinary action when required.Financial ManagementDevelop an operating budget for each of the department's revenue outlets.Ensure management of food costs are within budgetary targets.Meet revenue targets for each department.Manage operational costs within budget for each department.Analytical assessment of performance results to assess performance and drive decision making.Analytical thinking and problem solving.Be or become proficient in all aspects of the estate management programme, Point of Sale software.Develop and train staff to become effective users of POS to generate efficiencies and drive control procedures.Responsible for the proper accounting and reconciliation of the POS revenues.Make recommendations to improve profitability.Inventory ManagementBe or become proficient in all aspects of the POS Software.Design and implement procedures regarding inventory stock counts.Conduct stock variance investigations and compile a monthly report.Implement corrective action to reduce stock variances and wastage.Ensure the correct stock levels are maintained and are available from the main kitchen.Manage physical inventory verification and provide updated information to the accounting department.Build and maintain relationships with suppliers, negotiating prices, delivery times and quality.Monitor purchasing and receiving procedures for products and supplies to ensure proper quantity, quality and price for all purchases.Marketing and SalesLiaise with the Marketing department to promote, advertise, and market the restaurant, tasting centre & estates social event facilities and capabilities.Assist with planning and approving of external and internal marketing and sales promotion activities.Development and promotion of wines lists and bottle/glass wine sales promotion programme.Develop interesting ways of promoting functions in the various areas of the estate.Assist in the design of promotional material e.g. Menu's and flyers and web site content.Job ID: 354195Job Title: WINE SPECIALIST and HOSPITALITY OPERATIONS MANAGER - Paarl WinelandsEmployer Type: Wine EstatesJob Type: Full-timeProvince Location: Western CapeTown/City: Paarl WinelandsSalary Type: Monthly Salary R35 000 - R45 000 depending on skill & level of experienceStart Date: September 2024
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