Website Hospitality Jobs Africa
Hospitality recruitment agency
Our client, a global media group, is looking for an Assistant General Manager to be based at their offices in V&A Waterfront, Cape Town.
Take the lead as Assistant General Manager in ensuring that the best of the city under one roof provides each of our guests and team members a memorable experience with each visit.
MINIMUM REQUIREMENTS:
High School Diploma required; Bachelor’s degree preferred
Minimum of three to five (3-5) years of restaurant operations experience required, with a minimum of one (1) year at Assistant General Manager level or above
Expert knowledge of restaurant operations including food, beverage, service techniques, and guest interaction
Above average skill in math and algebraic equations using percentage
Proficient in Windows Microsoft Office, Mac OSX, POS systems
KEY OUTPUTS:
Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with company expectations
Focus on succession management, training and, development of all employees
Delegate responsibility to the management team as needed and enforce existing policy consistently
Oversee and participate in the hiring, training, supervision, management, coaching, counseling, and evaluation of all members of the restaurant team
Oversee the weekly schedule for both internal staff and contracted staff
Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries
Develop and implement operating standards, policies, and procedures to be followed by the management team
Excellent communication skills required, both verbally and in writing, to provide clear direction to the management and service teams
Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary
Operate with an open-door policy, listen to and understand requests of the team, respond with appropriate actions, and provide accurate information
Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other company and vendor employees
Interact with all department personnel, restaurant staff and vendor staff as needed
Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams
Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations
Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness
Develop and implement cost-saving and profit-enhancing measures
Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff
Monitor guest satisfaction on all levels, including social media platforms
Ensure health, safety, and sanitation requirements are following the Department of Health, OSHA, and any city or state agencies such as the Department of Buildings and the Fire Department
ADDITIONAL RESPONSIBILITIES:
Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans
Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings
Participate in community events
Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Light Speed, and any department-specific systems in use
Ensure confidential documents are kept in a secured area
Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization
Complete other duties as assigned by the General Manager
Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards
Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs
Monitor the restaurant’s budget as well as company and vendor revenues to ensure efficient operations, including revenue and labor expense control
Maintain compliance with company policies and procedures, as well as city, state, and federal laws
Maintain compliance with necessary operational policies, including Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws
To apply please email [email protected] or click on the apply for job button below.
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