Outlet Supervisor

4 months ago

Cape Town, South Africa One&Only Cape Town Full time

Outlet Supervisor
(13299)

At One&Only, we exist to create joy for our guests through anticipation, creativity, precision, empathy and warmth. We tailor every aspect of our guests’ stay to bring their dreams and desires to life. With an atmosphere that’s chic but wonderfully unstuffy, and a team who are meticulous but warm, we seek to exceed our guests’ expectations at every possible turn.

Set in the vibrant heart of Cape Town’s waterfront, surrounded by restaurants, shopping, art and entertainment; on the doorstep of Table Mountain; and within easy reach of spectacular beaches, national parks, and winelands; One&Only Cape Town is the ultimate curator of discovery, from active adventures, to mindful moments and exclusive, tailored experiences. The warm South African charm is one of our most unique and valued assets. With abundant knowledge and generosity, we anticipate our guest’s every need and surpass expectations. Whether we are designing the perfect family day out or arranging a romantic private dinner, we approach everything with imagination to spark a sense of playfulness, discovery and adventure. This is not simply our job, it’s our passion

**Job Summary**

**To assist in overall restaurant operations management in promoting and ensuring total guest’s satisfaction with high standard of service and maximize potential revenue through exceeding guests’ expectations and hospitality. To promote and ensure a strong team environment in ensuring colleague motivation and satisfaction in delivering their duties promptly and courteously. As well as the supervision of duties and responsibilities of colleagues and set SOP for the outlet**

**Key Duties and Responsibilities**
- Maintain complete knowledge of:

- All liquor brands, beers and non-alcoholic selections available in the outlet
- The particular characteristics and description of every wine / champagne by glass and most major wine on the wine list, as well as the focal concept eg: cocktails of Vista Bar and the Afternoon Tea offerings inclusive of all teas available
- Designated glassware and garnishes for wines and beverages
- All menu items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
- Daily reservation updates and V.I.P. list.
- Scheduled in-house group activities, locations and times.
- Correct maintenance and use of equipment.
- All department policies/services procedures.
- To maintain the restaurant profits through increased revenue and minimizing of costs.
- To be responsible of restaurant asset management.
- To be a passionate supervisor and always have a “Can Do Attitude” and practice “open door” policy to all colleagues.
- To initiate guest interaction through seeking and soliciting feedback from guests.
- To accurately forecast business demands on weekly basis to ensure efficient staffing, food and general supplies ordering.
- Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons and drunk driving.
- Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify and cleanliness. Organization deficiencies.
- Follow and maintain established par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
- Constantly review on daily specials and top sales items; update briefing board throughout shift. Ensure that colleagues are aware of such.
- Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the shift to meet the business demands. Coordinate breaks for colleague.
- Ensure that colleague reports to work as scheduled. Document any late or absent colleagues.
- Assign work and side duties to colleague in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the restaurant standard and delegate these tasks.
- Conduct pre-shift meeting with colleague and review all information pertinent to the day’s business.
- Inspect grooming and attire of colleague; rectify any deficiencies.
- Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
- Constantly monitor colleague performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards, rectify any deficiencies with respective personnel, provide supervision, coaching and counseling when needed.
- Inspect table set-ups; check for cleanliness, neatness and agreement with guest’s order and departmental standards; rectify deficiencies with respective personnel.
- Check the status of all orders and ensure that they are delivered within designated timelines.
- Assist and guide colleague w

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