Area Manager Luxury Restaurant Group

6 months ago

Cape Town, South Africa HotelJobs.co.za Full time

The Area Manager role is one of support while maintaining and motivating the management to drive revenue, minimize costs and ensure luxury service at all times.
The Area Manager must motivate, guide, mentor and train the management teams within their restaurant portfolios, who in turn need to train their restaurant teams to ensure that we achieve exceptional luxury guest service.

Training needs to be at the centre of everything we do to ensure that we exceed our guest expectations every time (and not some of the time).
- Will be a dynamic go-getter with previous 5* or upmarket restaurant experience
- Will have run multiple properties
- Will be hands-on when it comes to guest service i.e. not stuck behind a desk, but involved on the floor with managers, staff and guests
- Will be a motivational leader who is not afraid to get their hands dirty.

**The Area Manager is responsible for ensuring the venues within their portfolio meet the following KPA's**:

- Achieve a COS as per the budgets set out
- Achieve training metrics as laid out by Head Office
- Achieve mystery guest results
- Achieve audit results
- Ensure TripAdvisor is maintained at 4* and above
- Dineplan reviews are over 4.5*
- Manage all negative online reviews with the management team.

**Training**:

- Manage all training schedules.
- Hold monthly management training sessions with managers and chefs of stores in your portfolio.
- Ensure all new staff have attended induction with Head Office.
- Create monthly FOH and BOH tests for all stores.
- Ensure all new staff go through and pass the self-driven online training programme.
- Ensure that all managers are conducting pre-shift briefings.
- Manage a monthly drink/dish of the month competition between stores.
- Ensure all staff attend training programmes as laid out by Head Office.
- Ensure all group hospitality standards are met and maintained.

**HR**
- Hold weekly Meet with the Management in the form of a management meeting with their managers and senior chefs
- Sign off weekly rosters before they are sent to Head Office for final approval
- Hold monthly performance management sessions with their GM’s and Head Chefs
- All front of house to be graded according to their abilities once a month
- Monitor and ensure that management are sitting with their staff monthly to have performance discussions. Staff reviews are carried out every quarter.
- Reviews for management with the Operations Manager to be set up and carried out every quarter.
- Support the management in disciplinary procedures up to the hearing process.
- Ensure that all staff starter packs are complete and checked before submitting to the HR department. All starter packs to reach Head Office within 3 days of a staff member starting.
- Co-ordinate Management leave to ensure that all leave is taken and shifts are covered.
- Actively promote safety and wellbeing of every employee, guest customer or contractor in line with company policy.
- Prepare monthly salary Trackers with your management teams and ensure that there is a clear understanding of the process before sending the monthly staff attendance to the HR department.

**Finances**:

- Monitor daily cash ups.
- To check and ensure on a daily basis that no waiters are cashing out credit card tips.
- Monitor number of voids with reasons and action ongoing issues that arise.
- Monitor promotions and ensure that the mistakes are corrected and highlight areas to be addressed for repeat mistakes.
- Monitor and assist the Management to control expenses on a weekly and monthly basis.
- Keep management updated on Bonus structure progress regularly to keep them motivated to achieve the targets set.

**Maintenance**
- To keep the maintenance tracker up to date on the drive.
- To assist the management to keep the maintenance both front and back of house up to standard.
- To escalate maintenance issues to Head Office Maintenance for any maintenance that can’t be managed at Shop level.
- To follow up with management on any outstanding maintenance and set dates for the completion of maintenance to be carried out.

**Auditing**

All Audits should be carried out once a month. If the outlet fails the audit (below 90%) a follow up audit on the areas where points were lost must be carried out within two weeks. An action plan to be drawn up by management with deadlines to ensure that the standards are improved.
If the Audit failure is below 60%, the audit must be followed up in 48 hours to ensure that the standards are improved.
- General Audit - a front of house audit which covers all procedures and the general running of the floor during service. This audit is best done when the business is busy to get the maximum effectiveness.
- Hygiene Audit - a back of house audit to ensure that all hygiene standards and food preparation meets the company standards.
- Bar Audit - carried out in the bar to ensure that all hygiene standards and bar preparation meets the company standards.
- Mystery Guest Report

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