Position Detail

Overall Purpose of the Job

This role, like all others in the group, must prioritise “making every guest a returning and referring guest”. Provides guests with a seamless and efficient dining experience which lives up to the brand standard and service expectation. Maintains sound service, control procedures and achieves revenue goals. Maximises food and beverage revenue and reduces cost. Manages employees and adheres to all compliance requirements.

Education (Formal Qualification Required)

Minimum

Grade 12.

National Diploma in Food & Beverage Management/equivalent.

Computer literacy is essential particularly with proficiency in Microsoft Office Suite.

Advantageous

N/A

Legal Requirements (e.g. Driver’s License, etc.)

N/A

Experience (Minimum Experience Required - Number of years)

Minimum

Incumbent must have Food and Beverage management experience for at least 1 year.

Strong knowledge and experience in food costing, stock takes and budgets.

Advantageous

N/A

People

In liaison with middle | senior management, may hire new employees up to the level of GSA.

Is required to issue verbal/written warnings when necessary and in the event of company policy having been violated.

Finance

The job requires the handling of money and the authorisation to dispense and deposit company funds and is therefore subject to a fraud and credit check.

Occasional Duties

Carry out any duties as may be requested by a more senior member of management and in line with expertise and role.

Special Conditions

The job involves the working of long hours and shifts as per the requirements of the hospitality industry and in accordance with the applicable legislation.

This job requires prolonged walking and standing, working in awkward and static postures, performing repetitive movements, exposure to psychosocial and cognitive stressors, coping with fatigue due to prolonged shifts and irregular hours, and undertaking manual handling tasks.

Competencies (Knowledge, Skills and Behavioural Attributes)

Knowledge

• Procurement
• Food safety regulations and auditing
• Health and safety regulations
• Wine and beverage service
• Event coordination

Skills

• Communication
• Organising
• Problem-solving
• Conflict resolution
• Interpersonal
• Administrative
• Supervisory
• Learning agility

Behavioural Attributes

• People development focussed
• Collaborative
• Creativity
• Detail-oriented
• Customer centric
• Results driven
• Accountable

Position Requirements

Detailed Description / Output

• Operates the restaurant in a manner that ensures maximum profit whilst delivering on agreed service standards.
• Executes all internal controls and administrative tasks as required and as per company policy and internal audit requirements.
• Manages food and beverage inventories both to minimise wastage and to provide products in line with brand standard.
• Implements and maintains administrative requirements of the restaurant.
• Plans and controls the adequate and compliant levels of staffing per shift.
• Complies with Food Health & Safety audit, Disaster Management and Health and Safety requirements always.
• Supervises restaurant operations by coordinating menus and resources, maintaining visibility during peak shifts, and overseeing service gear quality, stock levels, and loss control to ensure smooth and high-standard service delivery.
• Implements, maintains and enhances the brand and group standards, as applicable.
• Be on the lookout for and be aware of any enhancements that could improve the group’s product offering, service delivery, productivity and efficiencies and to communicate such to the group.
• Interacts with all internal and external customers in an efficient, courteous and friendly manner.
• Collaborates with management by working together to achieve shared operational objectives for the hotel.
• Complies with all HR related company rules and policies as required.
• Conducts and takes part in all legislative and operational training, while tracking attendance of direct reports.
• Achieves and maintains good working relationships and cooperation with hotel employees and company colleagues.
• Upskills self and develops personal growth plans through participating in personal development activities.