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**About Us**: As the leading integrated facilities solutions provider in Africa and the Middle East, operating in over 28 countries, with over 40 000 employees, the Tsebo Solutions Group enables businesses to optimise their efficiency and productivity, and become more successful. We take responsibility of our customers’ non-core activities outside of their expertise, empowering them to focus on their core business. Our local expertise, global standards and innovative cross-divisional solutions, such as catering, cleaning, facility management and security, give us the edge to optimise our customers non-core operations, allowing them to enjoy reduced cost, risk and complexity. This role will be responsible for the overall customer experience reaching form the staff restaurant to the coffee shops and Exec Level. Inherent knowledge of the operations required plus an exceptional interactive ability and customer approach skill required. Must be an individual with a strong restaurant background
**Duties & Responsibilities**: - To ensure that guests are greeted courteously - To be readily available always to deal with problems or complaints - To ensure that front of house area has been serviced and maintained to the standards laid down by the Company - To ensure effective liaison between front of house and back of house team members - To ensure that the sales control sheets of the cashiers are balanced daily - To ensure effective and speedy service and queue management - To ensure that enquiries, messages, are dealt with courteously and efficiently - To ensure that all Front of House staff are always correctly and smartly dressed - To ensure that all Front of House areas are always clean and tidy - To carry out systematic checks of all Front of House areas for maintenance requirements, repairs, or refurbishing, ensuring that these are actioned without delay - To carry out or ensure that regular On-the-Job training is taking place to agreed standards and for all Executive Chef, District Manager, Chef Patron, Catering Manager and Assistant Catering Manager Positions - To act as Catering Manager when required - To attend Management Meetings as required - To circulate regularly throughout all Front of House areas, maintaining a high profile with guests and staff - To ensure accurate and timeous submission of all reports and administrative work - To monitor trends within the industry and make suggestions how these could be implemented - Contribute to the growth/profits through effective administration and asset management - Setting and management of service delivery standards - Training of all front of house staff - Implement and maintain systems - Analyse and pre-empt client needs and possible complaints - Stock controls and asset management - Management of client satisfaction and contribute to quality control programs - Client / Customer relations - maintaining sound interpersonal relationship with the Client - Stock taking, ensuring stock control procedures, ensuring the administration of stock control done - Assisting the Manager in management of the business where needed - General Administration & ensuring filing is up to date (costings, etc) - Familiarise yourself with FCS and OHSACT requirements - May be required to assist with any other duties that may be outside scope of responsibility - For the medium term take over the function co Ordinator responsibilities until such time that the event volumes return: o To discuss the function with customer, ascertaining and noting the exact needs o To show the client the various facilities available, advising and discussing the merits of the various options o To advise and discuss the choice of menus o To advise and discuss alcoholic and non-alcoholic beverage requirements o To advise and discuss table plans o To ascertain what entertainment, if any, is required o To ascertain what table appointments, e.g. flowers, are required o To confirm the availability of the facilities required o To monitor and control provisional and confirmed function bookings and ensure that no double bookings occur o To confirm all details in writing to the guest and accurately quote o To be constantly aware of new business opportunities and action these o To ensure the cleanliness of all conference and function rooms o To ensure that all necessary stationery requirements are in place o To ensure that all the equipment requested is in position and in working order, particularly audio and sound systems o To ensure that water jugs, glasses and refreshments are replenished at regular intervals o To ensure that the requested refreshments are served timeously o Stay abreast of current trends in food and functions o Oversee overall management, planning and control of the functions and banqueting operation - maintaining 5-star standards set by both the company and the client within agreed budgetary limits o Manage all client events, quoting on function requirements and function bookings o Manage and r
