• Full Time
  • Knysna
  • 20 000 - R22 000 PM USD / Year
  • Salary: R20 000 - R22 000 PM

Website hoteltraveljobs Hospitality Jobs Africa

Hospitality Recruitment Agency South Africa

Reports to: Operations Manager

Summary of position: Oversee and co-ordinate day-to-day operations of the business. Plan, organise, train and lead as necessary to achieve stated objectives in sales, costs, employee’s retention, guest service and satisfaction, food quality, cleanliness and sanitation. Creating an environment to promote teamwork.

Key Performance Areas:

  • Maintain brand reputation ,Ethos and Values of the company
  • Build long term relationships with our customers, suppliers and staff
  • Responding, handling, solving complaints and concerns
  • Under and implement completely all policies, procedures, standards, specifications, guidelines and training programs.
  • Achieve company objectives in sales, service ,quality , appearance of facility and sanitation and cleanliness through training of employees and creating positive , productive working environment
  • Manage cash, cash ups , day banks and implement operating procedures
  • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policy, procedures and rules.

Operational functions:

Staff Management KPI’S

  • Assess staffing requirements, recruitment, appoint ,training , coaching and reviewing and corrective action of staff
  • Ensure staff know and adhere to established codes of practise
  • Organise and monitor staff schedules according to operational and budgetary standards
  • Set example of friendliness , helpfulness and energy among staff daily
  • Set dress , uniform and behavioural standard
  • Ensure alcohol regulations are adhered to

Administration KPI’S

  • Maintain employment records
  • Responding, handling, solving complaints and concerns in any and all forums
  • Ensure security processes adhered to
  • Co-ordinate restaurant operations for each shift
  • Total restaurant and bar receipts are reconciled with sales daily
  • Monitor and corrective action to all budgetary items
  • Implement and oversee all cost cutting measures
  • Determine and execute operating procedures
  • Carry out restaurant marketing , advertising and promotional activities and campaigns

Kitchen Management KPI’S

  • Ensure quality and quantity of food and beverage standards maintained
  • Monitoring and maintenance of agreed gross profit > 33%
  • Ensure adherence to set recipes and presentation standards
  • Minimise and recording of all waste
  • Manage the incident, handover books as well as the advertising, wastage and customer care accounts
  • Ensure proper delivery schedules and documentation and storage of all food and non-food items
  • Keep current with trends , media and news in the industry
  • Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurant’s receiving policies’ and procedures

FOH Management KPI’S

  • Ensure all guests feel welcome and are given responsive, friendly and courteous service at all times
  • 80% of time spent in the front of house during operating times
  • Manage the incident, handover books as well as the advertising, wastage and customer care accounts
  • Interact with guests and employees to ensure all inquiries and complaints are handled timeously

Health and Hygiene KPI’S

  • Fully understand all country and municipal regulations that pertain to health , safety and labour requirements of the restaurant , employees and guests
  • Fill in where needed to ensure guest service standards and efficient operations.
  • Set dress , uniform and behavioural standard
  • Monitor adherence to Health and Safety as well as hygiene standards
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