Assistant Food and Beverage Manager
8 months ago
Gauteng, Tshwane (Pretoria)
- Monthly (Market related)
We are looking for an Assistant F&B Manager with fine dining experience for a Hotel Restaurant in the Northern Pretoria area.
**Requirements**:
- Hospitality Diploma
- Fine Dining Restaurant (not high volumes) and Wine knowledge a requirement
- Proven knowledge of a Fine Dining Restaurant, must have excellent wine knowledge (**Essential**)
- Bilingual and easy to communicate
- Guest orientated
- Need management skills and experience in both front and back of the house. Familiarity with restaurant management software
**Responsibilities**:
- To lead all aspects of our business. You will deliver a high-quality menu and motivate our staff to provide excellent customer service.
- Responsibilities include maintaining the restaurant’s revenue, profitability and quality goals.
- Ensure efficient Fine Dining experience including wine pairing as well as maintain productivity, quality, and customer-service standards
- Know how to oversee the dining room, check-in with customers and balance seating capacity.
- Maintain working knowledge of employee handbook, policy and procedure manual.
- Providing a high quality and consistent service to both internal and external customers
- Have a extensive knowledge about the products in circulation that are on offer.
- Maintaining hygiene in back of house areas, Kitchens and storerooms.
- Adhering to a high level of cleanliness in front of house and back of house food and beverage areas.
- Ensuring that operating equipment is looked after packed away in the correct manner and locked away if necessary.
- Maintain a high level of personnel hygiene, appearance.
- Work safely, adhering to all hotel health and safety precautions.
- Attend hotel and/or departmental meetings and training sessions when necessary Maintaining a cleaning schedule for fridge seals, cupboards, glasses, coffee machines and general.
- Disposal of waste before, after and during events or the opening and closing cleaning down procedures
- Work in co-operation with other departments, develop and maintain an effective working relationship
- Coordinate daily Front of the House and Back of the House restaurant operations. Deliver superior service and maximize customer satisfaction. Responsible for Restaurant equipment.
- Control operational costs and identify measures to cut waste.
- Appraise staff performance and provide feedback to improve productivity.
- Create detailed reports on weekly, monthly and annual revenues and expenses.
- Promote the brand in the local community through word-of-mouth and restaurant event.
- Train new and current employees on proper customer service practices
- Implement policies and protocols that will maintain future restaurant operations.
- For more information please contact:
- Vasti le Roux
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