Restaurant Supervisor

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.
- 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
- 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
- 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 c

Requirements - Diploma / Degree from a reputable hotel school -advantageous. - Must have 2 years F&B supervisory management experience in a luxury hotel environment. - Good communication and interpersonal skills. - Knowledge of silverware - advantageous. - Good food and beverage product knowledge. - Working knowledge of general restaurant operations and food and beverage service. - A strong grasp of operational systems and computer literacy in Microsoft Excel and Word. - Industry: Restaurant - Salary: - Location: South Africa.