Restaurant Manager

3 weeks ago

Camps Bay, South Africa The Twelve Apostles Hotel and Spa Full time

**The Twelve Apostles Hotel and Spa**

**Restaurant Manager**

**Job Purpose**:
We are looking for a guest-orientated career restaurateur who is a strong leader and charismatic showman with a sense of urgency and high attention to detail, to manage our Cafe Grill Restaurant on a day-to-day basis.

**Employee Value Proposition**:
This position offers variety and freedom from repetition and opportunities to interact with diverse people on a daily basis where your leadership and assertiveness skills will be used to manage a highly effective team; whilst operating within clearly defined standards and expectations; where your specialist fine-dining and wine management expertise can be recognised

**Organisational Positioning**:

- **Department**:Food and Beverage
- **Reporting to**:Food and Beverage Manager
- **Location**:The Twelve Apostles Hotel Premises

**Minimum Experience and Qualification Required**:

- Diploma in Hotel or Food & Beverage Management
- Must have at least 4 years food and beverage service experience in a 4/5* Hotel Restaurant or Fine Dining Establishment; of which 2 years should be in a management role.
- Computer literate with working knowledge of Microsoft Office Outlook, Word and Excel
- Experience at operator level of a Point of Sales System - exposure to Micros advantageous
- Experience at operator level of a Stock Management System - exposure to FnBShop advantageous
- Highly presentable
- Solid English verbal and written communication skills
- Fluent with hospitality language and terminology, particularly food and beverage vocabulary
- Exposure and understanding of restaurant financials
- Experience in Service Recovery
- Able to work flexible hours, weekends and holidays

**Advantageous Experience and Qualification Desired**:

- Exposure to Micros
- Exposure to FnBShop
- WSET Level 1
- WSET Level 2

**Key Performance Objectives**:
To be a Red Carnation Hotel Ambassador by:

- actively living our company mission and values and striving to deliver on our promise of “No Request too Large; No Detail too Small” at all times
- owning and practicing our “Top 12” Service Standards every day in every interpersonal encounter whether with guests, colleagues or suppliers
- ensuring that you are familiar with, adhere to, and manage other according to the Hotel’s code of conduct as set out in the Employee handbook
- creatively seeking opportunities to surprise and delight our guests by actively listening to them and building positive relationships and emotional connections
- working together with your manager and team to be as effective and productive as possible by accepting constructive feedback and embracing all training and development opportunities made available to you
- being aware of the emergency evacuation, security and fire procedures of the Hotel and to be constantly vigilant of the health, safety and security aspects; and reporting any risks to the Health and Safety Chairperson and/or Security Manager
- to actively seize opportunities to minimise our carbon footprint by reducing wastage as much as possible without compromising on guest service standards
- to be happy in your work environment, to make constructive observations to improve working conditions and maintain a culture of teamwork and guest orientated service

To manage the Restaurant Team in accordance with Red Carnation Hotel Management principles by:

- ensuring constant floor presence during peak operational times; interacting with both staff and guests in a constructive manner, fostering positive relationships; and by taking personal responsibility for every guest and staff situation, seeing it through to its solution.
- Co-ordinating special requests and extraordinary tasks in accordance with SOP
- Ensure a guest satisfaction check of every guest within the outlet; dealing with any concerns and complaints in accordance with company service recovery guidelines; and by personally checking quality of both service and product on a continuous basis
- Actively proposing promotional ideas on a regular basis as well as actively driving the sales and upselling culture of the restaurant to ensure an exceptional guest experience and the financial health of the business
- Ensure that all guest enquires are responded to within the response guidelines of Red Carnation Hotels
- ensuring that all 1:1s and appraisals are completed timeously in accordance with the Hotel Communication Planner with the aim of nurturing a positive and honest relationship with employees with the goal of achieving the highest performance of excellence out of your team and high levels of staff retention.
- ensuring that staff are rostered according to the peaks and troughs of the business; ensuring that there is always sufficient labour available to meet our high guest service standards while keeping labour costs to a minimum; and ensuring that all staff are afforded time to take sufficient rest by scheduling off days and leave in a manner that allows

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