Minimum Requirements

• Grade 12/Matric plus relevant Certificate in Hospitality Management
• 1 year experience within the hospitality environment
• A minimum of 6 months’ restaurant supervision or related field.

Key responsibilities:

• Compile daily rosters for all front of house staff
• Hold regular staff briefing sessions
• Ensure that all staffs are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
• Conduct a regular check on the POS operating system on menu prices,
• Ensure that all price increase are conducted timeously against any price increase incurred.
• Ensure that profit margins are maintained, agreed costs not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costing and cash checks.
• Ensure the prompt and efficient service of all food & beverages to the required standards set
• Ensure that all food & beverage orders are placed on time with the central warehouse
• Ensure maximum security in all areas under your control especially during all cash ups.
• Ensure that company and statutory hygiene standards are maintained in all areas.
• Attend timeously to customer complaints.
• Identify areas for development and training needs, and ensure that this training is Effective.
• Ensure that daily, mid-month & month end stock takes are conducted.
• Ensure that regular tests are conducted on all front & back of house staffs.
• Attend meetings as required.
• Ensure regular On-the-Job Training is taking place to agreed standards.
• Control and manage cash including banking and float