Hotel Restaurant Manager

3 months ago

Stellenbosch Western Cape, South Africa HotelJobs.co.za Full time

**Hotel Restaurant Manager**

**Objective**:
Direct operations within Hotel Restaurant to maximise performance and profitability by creating a positive and productive work environment, ensuring superior guest service and compliance with quality, hygiene and operational standards.

**Examples of duties and responsibilities**:

- Lead the Hotel Restaurant team with service excellence, maintaining operational standards whilst looking for innovation
- Maintain overall responsibility for F&B service in hotel restaurant and bar, pool, room service and mini bar functions
- Managing of the Hotel and Restaurant department Electronic time book as well as coordination of PPT timesheet
- Oversee daily operations, providing a proactive work environment to team members
- Ensure daily Bar beverage stock takes are being done
- Ensure the smooth running of Mid-month and Monthly beverage stock counts
- Provide feedback on all variances that might accord within department
- Ensure superior guest service and compliance with quality and operational standards
- Prepare and monitor annual Operating, Capex & OE budgets, costs, control systems and procedures
- Create concepts, plan execution and ensure stock is maximized for group functions/special events
- Monitor and control cash flow, stock control, credit control and debtors, management reports and budgets
- Manage, track and minimize breakages and ensure efficient OE usage, using daily management checklists and taking appropriate/ remedial action as required
- Ensure operating systems are updated with correct pricing and items and manage daily/weekly/monthly stock control procedures
- Champion training programmes and development of staff to build high performance teams
- Ensure consistent and effective performance management is applied to all, giving guidance and feedback as appropriate
- Maximize business opportunities in revenue, cost of sales and other expenses in line with budget
- Ensure weekly and monthly planning of payroll is updated and handed in on time
- Maintain effective and positive working relationships with team members and other operational/support areas
- Understand Spier’s values and strategic goals and work within these parameters while challenging convention and looking for ‘new and better ways of doing things’
- Ensure team members are treated in a fair and equitable manner and that issues are resolved in a timely manner
- Able to work shifts
- Ensure all disciplinary issues are documented appropriately and communicated to the HR department
- Knowledge of and adherence to company policies and departmental SOP’s
- Ensure the highest standards of service are provided with confidence and enthusiasm
- Maintain effective working relationships with colleagues across the board and assist own and other departments when needed
- Assist in achieving targets on scorecard - financial, operational, people and environment
- Proactively promote the Spier experience
- As an HOD, work closely with HR and other support functions to ensure systems and procedures adhered to as required
- Perform HR related administration and ensure that it is kept up to date and reporting submitted on time

**Skills, experience & educational requirements**
- Can communicate effectively with an understanding of F&B language
- Passion and knowledge for wines
- Exposure and understanding of restaurant administration and financials
- Understanding and working experience in service recovery
- Able to work flexible hours, weekends, and public holidays
- Strong interpersonal and communication skills with a hands-on management approach
- Able to work under pressure in a fast-paced environment, with the flexibility to adapt to shifting dynamics
- Technology proficient with excellent time management skills
- Strong financial acumen with proven skill in translating ‘the numbers’ to appropriate action
- Strong admin focus with superior organisational skills
- A creative and innovative thinker, willing and able to inspire teams with a desire to exceed guest expectations
- A vibrant and responsible approach with a cheerful and service-oriented outlook
- 5 years’ experience in Food & Beverage Operations in a supervisory role, with a minimum of three years at management level
- Positive proactive approach, with proven success at managing a team
- Degree/Diploma in Hospitality Management desirable
- WSET/CWA certification advantageous

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