Duty (F&B) Manager- Franschhoek

Job Description

To supervise and control the restaurant and bar ensuring that service is prompt, efficient, professional and courteous; at all times bearing in mind the comfort and well being of customers.

RESPONSIBLE FOR: Waitrons, Head Waiter ’ Barpersons
DUTIES:

To ensure that guests are met, greeted and allocated tables promptly and courteously.
To ensure that the service of food and drink is courteous and professional.
To ensure that tables are correctly set and that table appointments are impeccable.
To ensure that all stations have their correct mise-en-place.
To check operating equipment against the inventory to ensure minimum losses.
To give feedback on guest letters and comments.
To ensure that table allocation procedures are strictly adhered to and that preferences of regular customers are respected.
To be readily available at all times to deal with problems or complaints.
To be continually aware of and respond to the needs of the customer.
To ensure that the restaurant has been serviced and maintained to the standards laid down by the Company.
To ensure maximum restaurant occupancy within agreed overbooking policy.
To ensure that reservations are taken correctly and courteously.
To ensure that all charges are correctly entered on the guests bill and that this is up to date at all times.
To ensure that credit control procedures are strictly adhered to.
To ensure that all FOH staff are correctly and smartly dressed at all times.
To ensure that all FOH areas are clean and tidy at all times, including cloakrooms.
To ensure that in-coming calls are handled promptly and courteously.
To ensure maximum security at all times.
To carry out systematic checks of all FOH areas for Maintenance requirements, repairs or refurbishing, ensuring that these are actioned without delay.
To hold regular performance appraisals, identifying areas for development and training needs and ensuring that this training is effected.
To carry out or ensure that regular on-the-job training is taking place to agreed standards.
To hold and attend regular meetings to impart information.
To ensure that manning levels are correct and not exceeded.
To ensure that the most suitably qualified candidate is appointed in the event of a vacancy.
To circulate regularly throughout all FOH areas, maintaining a high profile with customers and staff alike.
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.
To ensure effective briefing of all waitrons before service.